Creamy pasta dish with rigatoni, sweetcorn, cherry tomatoes, and courgettes, garnished in a white bowl with a yellow handle. A wooden spoon rests nearby, and the background features soft, light tones.

Turkey and Vegetable Pasta

Serving Time icon
Portions : 4
Clock icon
Total Time : 30 mins

Made With

A green and yellow can of Green Giant sweetcorn, labelled Original Naturally Sweet. The can features an illustration of a giant figure made of leaves, promoting its health benefits. The text highlights it as one of your five-a-day servings, with corn images on the side.
Original

Ingredients

  • 198g can Green Giant Sweet Corn, drained
  • 350g pasta eg penne or rigatoni
  • 1 tbsp olive oil
  • 400g turkey steaks cut into 2.5cm cubes
  • 1 small onion, finely chopped
  • 1 clove garlic, crushed
  • 1 red pepper, deseeded and cut into short strips
  • 1 large courgette, halved lengthways and sliced
  • 200ml chicken stock
  • 3 tsp pesto sauce
  • 200ml tub half-fat creme fraiche
Equipment
  • 1 large pan
  • Colander or large sieve
  • 1 large frying pan

A great way to use up Christmas leftovers, this pasta is simply delicious.

Preparation

  1. In a large pan, cook the pasta in boiling salted water according to the packet instruction. Drain when cooked.
  2. Meanwhile heat the oil in a large frying pan, add the turkey and cook over a medium high heat for 4 minutes, add the onion garlic, red pepper and courgette and cook for a further 4 minutes, stirring.
  3. Pour in the stock, bring to the boil, cook for 3 minutes to reduce by half.
  4. Stir the sweet corn, pesto sauce and creme fraiche into the pan, cook over a medium heat until everything is heated through.
  5. Add the drained pasta and toss together before serving.