About this recipe:A great way of using up any leftover turkey after Christmas. It's simmered in a tomato sauce and served with freshly cooked whole wheat spaghetti and mozzarella.
225g whole wheat spaghetti
1 tablespoon olive oil
1 small red onion, thinly sliced
1 green pepper, chopped
450g cubed cooked turkey
750g tomato based pasta sauce
120g grated mozzarella cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:15min › Ready in:30min
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the onion and green pepper. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the turkey and pasta sauce. Bring to a simmer over medium-high heat, then cover and reduce heat to medium-low. Cook until the sauce is hot.
Once the spaghetti has been cooked and drained, stir it into the hot sauce along with the mozzarella cheese. Stir until the cheese melts, then serve.