Serves 4
Preparation time 10 minutes
Cooking time 15 minutes
250 g (8 oz) spaghetti
½ teaspoon salt
1 tablespoon extra virgin olive oil
40 g (1½ oz) butter
40 g (1½ oz) plain flour
600 ml (1 pint) turkey or chicken stock
125 ml (4 fl oz) double cream good
pinch of mustard powder
375 g (12 oz) cooked turkey, cut into thin strips
3 tablespoons freshly grated Parmesan cheese
salt and pepper
Cook the spaghetti in a large saucepan of boiling water with the salt and oil for 8–10 minutes, or according to the packet instructions, until al dente.
Melt the butter in a saucepan, sprinkle in the flour and cook over a moderate heat, stirring, for 1–2 minutes. Gradually pour in the stock, beating vigorously after each addition. Bring to the boil, stirring, then reduce the heat and simmer, stirring, for about 5 minutes until thick and smooth.
Remove from the heat, stir in the cream and mustard, and season to taste. Gently fold in the turkey strips.
Drain the spaghetti and spread half in the bottom of a lightly greased ovenproof dish. Cover with half the turkey mixture, then the remaining spaghetti. Top with the remaining turkey and sprinkle with the Parmesan.
Place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes or until golden.
For turkey pasticciata, use 175 g (6 oz) penne. Make a white sauce as above with 25 g (1 oz) each butter and flour and 600 ml (1 pint) milk. Remove from the heat, add 125 g (4 oz) diced mozzarella, 20 g (¾ oz) grated Parmesan, a pinch of nutmeg, salt and pepper. Mix the pasta with 250 g (8 oz) cooked turkey strips and add two-thirds of the cheese sauce. Pour into a baking dish. Mix 2 beaten eggs into the remaining sauce and pour over the top. Sprinkle with 20 g (¾ oz) grated Parmesan and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes.