Leftover Turkey Pasta Bake

Recipe from Linda Funk, The Soyfoods Council

Leftover Turkey Pasta Bake

Servings: 6

Ingredients

  • 1 tablespoon soybean oil (vegetable oil)
  • 1 cup roughly chopped onion
  • 1 cup sliced mushrooms
  • 1 tablespoon minced garlic
  • 3 cups shell pasta
  • 2 cups water with 2 tablespoons white miso stirred in
  • 2-3 handfuls of baby spinach
  • 3 to 4 cups of roughly chopped turkey
  • 1 cup shredded Italian cheese mix

Preheat oven to 375 degrees F.

Over medium-high heat in a Dutch oven; add oil, heat. Add onion and mushrooms; sauté for 2-3 minutes or until softened. Add garlic; stir until well combined. Add uncooked pasta and miso water; cook until almost cooked through, al dente. Add another ½ cup water if the mixture is dry. Add spinach and turkey; mix well.  Add tofu pasta sauce (recipe below); blend until smooth. 

Place mixture in oven-safe dish.  Top with cheese. Bake, uncovered for 15-20 minutes or until the top is browning nicely.  Place under boiler at the end of baking for a really nicely browned top, but watch carefully so it doesn’t burn. Serve immediately.

Tofu Pasta Sauce

  • 1 box (10.9 ounces) firm silken tofu, drained
  • 1 medium onion, diced
  • 2 tablespoons minced garlic (can be jarred garlic)
  • 2 tablespoons nutritional yeast*
  • 1-2 tablespoons lemon juice (fresh or bottled juice)
  • 1 tablespoon white miso paste
  • 1 teaspoon salt 
  • 1 teaspoon red pepper flakes (optional)
  • 1 cup shredded Italian cheese mix 

In a blender add all the ingredients except cheese; blend until smooth. Add cheese; stir to blend.  

If you want to use a stick blender, add all the ingredients to a medium bowl; blend until smooth. Add cheese; stir to blend.

*Nutritional yeast is not a necessity, but it adds a nice cheesy flavor.