Tomato and Turkey Pasta

Colourful and tasty tomato tea time

Easy and tasty dish for a family dinner!

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Prep: 15min Cook: 15min
Serves 4
  • 200g Bernard Matthews Roast Turkey Breast Slices (2, 100g packs)
  • 300g Dried Macaroni, or Spiralli Pasta
  • 1 tbsp Vegetable Oil
  • 1 Aubergine, diced
  • 2 Courgettes, cut into small chunks
  • 1 Yellow Pepper
  • 2 Large Tomatoes, diced
  • 1 Onion, diced
  • 50ml Water
  • 1 tbsp Tomato Puree
  • 1 Clove Garlic, crushed
  • 1 tsp Sugar
  • Pack of mozzarella (optional)
  1. In a large pan, heat the oil and fry the onions and garlic until they start to soften.
  2. Add the peppers, courgettes and aubergine and cook for about five minutes, then stir in the diced tomatoes.
  3. Stir the vegetables well and add the water and puree. You may need to adjust the temperature slightly as it cooks to keep it ‘saucy’, but should only take about five mins to heat through.
  4. Reduce the heat, add the sugar and Turkey slices, and simmer for a further five minutes.
  5. Cook the pasta according to back of pack directions, then refresh under boiling water (kettle!)
  6. Drain the pasta, and add into the Turkey ratatouille, stirring well.
  7. You can transfer into an ovenproof dish and stud with mozzarella, baking at 180ºC for 10 minutes to make a bit more indulgent. Serve with tossed, dressed, salad and wedges of garlic bread.
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