• 1 tbsp rapeseed oil by Sainsbury's
  • 300 g leeks, washed, trimmed and cut into large chunks
  • 1 clove garlic, peeled and finely chopped
  • 0.5 tsp fennel seeds, crushed
  • 7.5 g fresh thyme by Sainsbury's, leaf removed
  • 500 g cooked turkey, cut into chunks
  • 300 ml lighter crème fraîche by Sainsbury's
  • 50 g young-leaf spinach
  • 25 g lighter mature British Cheddar by Sainsbury's, grated
  • 50 g Parmigiano Reggiano by Sainsbury's, grated
  • 300 g fusilli by Sainsbury's
  • 30 g breadcrumbs


  1. 1

    Preheat the oven to 190°C, fan 170°C, gas 5. Heat the oil in a pan and cook the leeks for 5-10 minutes until softened and beginning to turn golden, adding in the garlic, fennel seeds and half the thyme for the last minute.

  2. 2

    Stir through the cooked/ leftover turkey, crème fraîche, spinach and half of each of the cheeses. Bring to a gentle simmer, then remove from the heat.

  3. 3

    Meanwhile, cook the pasta according to pack instructions; drain, reserving 150ml of the cooking water, then stir together with the turkey mixture and reserved water. Pour into a 1.5-litre dish.

  4. 4

    In a bowl, mix together the remaining cheese, thyme leaves and breadcrumbs. Scatter over the top of the pasta and bake in the oven for 15 minutes until golden.

Nutritional Details

Each serving provides
  • Energy 3245kj 775kcal 39%
  • Fat 31.4g 45%
  • Saturates 14.7g 74%
  • Sugars 5.6g 6%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 929kj/222kcal

Each serving provides

17.6g carbohydrate 1.0g fibre 17.1g protein

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