The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Creamy Turkey, Leek & Mushroom Pesto Pasta
Here’s a speedy pasta for busy weeknights – and it doesn’t compromise on flavour. We sizzle British turkey with shallot, mushrooms and garlic, and enrich with cashew cream. Tender leeks add a hint of sweetness. Fragrant garlic, basil and parsley paste packs in even more flavour. Plus, it all comes together in 15 minutes.
Ready in 20
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 shallot (use half)
- 120g brown rice penne (use half) (Eggs)
- 1 leek (use half)
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 tbsp nutritional yeast (use half) (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 150g British turkey strips
- 120g chestnut mushrooms (use half)
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 40g baby spinach (use half)
Nutritional Information
Calories: 637
Protein: 46g
Carbs: 54g
Fat: 26g
Ingredients
- 120g brown rice penne (Eggs)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 120g chestnut mushrooms
- 1 shallot
- 40g baby spinach
- 1 leek
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 300g British turkey strips
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
Nutritional Information
Calories: 637
Protein: 46g
Carbs: 54g
Fat: 26g
Creamy Turkey, Leek & Mushroom Pesto Pasta
Here’s a speedy pasta for busy weeknights – and it doesn’t compromise on flavour. We sizzle British turkey with shallot, mushrooms and garlic, and enrich with cashew cream. Tender leeks add a hint of sweetness. Fragrant garlic, basil and parsley paste packs in even more flavour. Plus, it all comes together in 15 minutes.
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Cooking Instructions
- Thinly slice the mushrooms. Heat a large frying pan with 2 tsp oil on medium-high heat. Add the mushrooms and cook for 3 mins, until golden.
- Bring a large saucepan filled with salted hot water to a boil. Add the penne and boil for 7-8 mins, until cooked, then drain.
- Finely slice the shallot. Thinly slice the leek into half-moons. Add them to the mushroom pan along with the turkey and garlic herb paste. Cook for 5-6 mins, until softened. Season lightly with sea salt and black pepper.
- Add the cream, nutritional yeast and 50ml water (25ml for 1 person) to the pan. Cook for 2-3 mins, until the turkey is cooked through and the sauce thickens. In the final minute of cooking, stir in the spinach, pesto and cooked penne. Add a splash of hot water if the sauce gets too thick. Season with sea salt and black pepper (to taste).
- Check it is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Serve the turkey penne in bowls.
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