Serves: 4
Total time: 40 minute
Ingredients
300g Ottimo Four Cheese Pasta
300ml double cream
100g cheddar cheese, grated - or use anything similar leftover from your Christmas cheese selection
100g parmesan cheese, grated - or use anything similar leftover from your Christmas cheese selection
2 tbsps. Dijon mustard
100g leftover Brussel sprouts, shredded
150g leftover turkey, shredded
6 sage leaves, finely chopped
Sea salt
Freshly ground black pepper
Method:
1. Preheat oven to 200 C / 180 C fan.
2. Bring a large pot of salted water to the boil and add the Ottimo Four Cheese Pasta. Cook for 4 minutes then drain and set aside.
3. To make the sauce, bring the cream to a boil and allow to boil for 2 minutes, untill slightly thickened. Remove from the heat and stir through most of the cheeses, leaving some for garnish later, until you have a lovely, smooth sauce. Add the mustard, brussel sprouts, turkey and sage and stir through then season with salt and pepper and stir through the drained pasta.
4. Place everything into an ovenproof dish and sprinkle over the remaining cheese. Cook in the preheated oven for 15 minutes until golden, bubbling and piping hot throughout.