Step 1

Cook 140 g Spaghetti according to the packet instructions, usually 10-12 minutes.

Step 2

Heat 1 tbsp Olive oil in a large pan and cook 175 g Leek, 75 g Mushrooms and 2 Garlic cloves until softened, about 5 minutes.

Step 3

Add 150 g Leftover turkey and 40 g Parmesan.

Step 4

Add 60 g Spinach, 50 ml Pasta water, 100 ml Creme fraiche, 1 tbsp Wholegrain mustard and 2 pinch Sea salt and black pepper. Continue heating, stirring regularly, until the spinach has wilted, about 2-3 minutes.

Step 5

Once cooked, serve the topping on top of the drained pasta.