Creamy turkey, bacon and brussels sprouts linguine (great for leftovers!)

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Who can resist a creamy pasta? But this one’s got even more going for it than normal. It’s great for using up tasty Christmas leftovers (or any meaty leftovers, really …). And as it’s got a carbonara-like sauce with just a drizzle of cream, it isn’t even all that bad for you.

A closeup of a black frying pan with turkey linguine in it.

Brussels sprouts as you’ve never known them before!

When it comes to veggies, brussels sprouts have never really been the coolest kids on the block.

But they have had a tiny bit of an image boost recently as people have discovered that you can do more with them than just boil them to a mush!  You can pan-fry them, roast them, mix yummy things like chestnuts and bacon through them, crumble them raw through a salad and even, as I read recently, deep fry them (now that I’d like to try).

This creamy turkey, bacon and brussels sprouts linguine might not be the sexiest looking bowl of pasta you’ll ever eat, but I promise you it’s pretty tasty.

  • I ROASTED the brussels, which means they get all crispy and sweet and caramelized – delicious.
  • Bacon adds another good hit of flavour.
  • Then there’s crowd-pleasing roast turkey.
  • Add a bit of garlic and thyme.
  • Last but not least, there’s a carbonara-style sauce made of egg yolks, slightly tangy crème fraiche (or cream if you can’t find that), lovely fresh lemon zest and a nice big handful of parmesan.

Alternative ways to make it

  • Use ham instead of bacon if that’s what you’ve got.
  • Throw in however much turkey (or chicken – why not?) you have left, even if it’s just a bit.
  • I also think leftover chopped-up pigs in blankets (little sausages with bacon wrapped around them – it’s a UK Christmas dinner thing!) would be great. That way, you could skip the bacon and make the whole thing even easier.

The only thing I wouldn’t substitute would be the brussels. And make sure you do roast them – honestly, they’re delicious!

What do you usually make with your Christmas leftovers – if you have any? To be honest, I don’t expect to have any (too greedy), but I think it’s worth buying the ingredients especially to make this lovely creamy linguine.

Creamy…. but relatively healthy!

Oh, and just because it’s got ‘creamy’ in its name, doesn’t mean it’s all that bad for you. There’s just a drizzle of crème fraiche or cream in the sauce, plus a couple of eggs and a bit of cheese.

More brussels sprouts recipes

Crispy brussels sprouts with tahini sauce and almonds

honey balsamic chicken with mushrooms and brussels sprouts

Leftovers macaroni cheese

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A black frying pan with turkey linguine in it and with kitchen equipment and ingredients around it.

Creamy turkey, bacon and brussels sprouts linguine (great for leftovers!)

A great way to use up Christmas leftovers – in a lovely creamy pasta dish. And it isn’t even that bad for you with its carbonara-style egg-based sauce! Enjoy!
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Servings: 2

Ingredients 
 

  • 16 ounces brussels sprouts, washed, outer leaves peeled, and halved
  • salt and pepper
  • 2 egg yolks
  • 4 tablespoons crème fraiche, or cream
  • zest of 1 lemon
  • a handful of parmesan cheese, plus extra for sprinkling
  • 3 slices of bacon, or leftover ham, chopped
  • 2 garlic cloves, chopped
  • 1 teaspoon dried thyme, or about 3 sprigs fresh
  • 7 ounces leftover cooked turkey or chicken
  • 4.5 ounces linguine pasta, or similar

Instructions 

  • Pre-heat the oven to 390F/200C.
  • Toss the brussels with a little oil on a baking tray or roasting dish, then grind over a bit of salt and pepper. Roast for 20 to 25 minutes, or until browned and crispy.
  • Meanwhile, whisk the egg yolks, crème fraiche (or cream), lemon zest and parmesan together, and set aside.
  • Cook the pasta according to the packet instructions.
  • While the pasta is cooking, fry the bacon in a little oil for seven or eight minutes or until lightly crispy, then add the garlic and thyme to the pan and cook for another minute or so.
  • Add the turkey/chicken to the pan and toss everything together until the chicken/turkey is heated through.
  • Drain the pasta, reserving some of the cooking water, then quickly return it to the pan (keep it off the heat).
  • Immediately add the turkey/chicken, brussels and bacon mixture to the pasta, followed by the egg/cream/parmesan mixture. Quickly toss the pasta around with tongs, adding enough of the reserved pasta water to leave you with a creamy, silky sauce. Serve immediately.

Notes

It’s the heat from the pasta that cooks the eggs in the sauce without scrambling them. So make sure you toss everything together as soon as you’ve drained the pasta!

Nutrition

Calories: 738kcal, Carbohydrates: 71g, Protein: 39g, Fat: 34g, Saturated Fat: 14g, Cholesterol: 308mg, Sodium: 378mg, Potassium: 1289mg, Fiber: 10g, Sugar: 6g, Vitamin A: 2450IU, Vitamin C: 193.7mg, Calcium: 174mg, Iron: 5.9mg
Like this recipe? Rate and comment below!

About Helen Schofield

Don't expect to find anything fussy or complicated here. Just QUICK, EASY & (mostly!) HEALTHY recipes from the Mediterranean and beyond. ENJOY!

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20 Comments

  1. Oh geez! I LOVE roasted Brussels sprouts – really brings out such a deep, sweet flavor! And I LOVE creamy pasta! Kinda thinking maybe you made this one just for me, actually, haha! 😀

    1. Hi Shelley! Really nice to ‘see’ you here! I hope you’re well and Happy New Year! Of course I DID make this just for you 😉

  2. sorr helen lol, i took all the stuff i needed to make it and made it at where i was going, Fresh fresh they loved it as I did.

    1. Phew … I’m glad your guests got to eat it fresh. You got me worried there for a moment … haha!

  3. i made this, and took it to the family christmas feast and yup it was the non traditional winner with everyone lol (superb just superb)
    Helen you cook the way i love to eat.
    I hope you and yours had a great christmas and your gearing up for a wonderful year ahead
    god bless and keep feeding me

    1. Hello Peter. Goes without saying that I’m so thrilled that you made this and it turned out OK. Did you make it ahead and re-heat when you got it to the feast? I’m surprised it was still good like that, but of course I’m happy that it was!
      Thank you so much for passing by and giving me your feedback, and I really hope you enjoy following along and cooking with me in 2016.
      Happy New Year to you and yours! 🙂

  4. C’est sûr, je n’ai peut pas résister à un plat comme celle ci!! Joyeux Noël chère Helen!!

  5. Love this combination of flavors, Helen. Really creative spin on leftovers…Merry Christmas, friend!

  6. Brussels sprouts have either got to be shredded raw in salad or roasted before cooking with like this. Happy xmas.

  7. My mouth actually watered when I saw this. Especially when I read the recipe! It’s kind of like a cross between a cabornara and an alfredo! I am a HUGE brussel sprouts fan, especially when they’re lovely and charred like in this recipe. Pinning!!

    MERRY CHRISTMAS TO YOU HELEN! Here’s to an amazing 2016!! N x

    1. I didn’t think of it like that – a cross between carbonara and alfredo … but you’re right!
      Bet your Christmas Day is underway already … have a good one!