All cooking tips and recipes by Lesley Christensen-Yule, Author of "The New Zealand Cook's Bible" – Penguin 2010.

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Makes: 6 portions

Ingredients

• 500 g pasta farfalle ("butterflies"/ "bowties")

• 3 tbsp olive oil

• 1 onion, chopped

• 1 clove of garlic, crushed

• 250 g white button mushrooms, thinly sliced

• 2 C leftover turkey, sliced or chopped

• ½ C sour cream

• 2 tbsp chopped parsley

• 2-3 tbsp grated Parmesan (use less for ground dried Parmesan and more for freshly grated)

• Salt and pepper

Method

1. Bring a large pot of boiling salted water to the boil. Add pasta and stir.

2. Boil for 12-15 minutes until cooked. Drain.

3. While pasta is cooking, heat oil in a large pan and add onion.

4. Cook until softened but not brown.

5. Add the garlic and mushrooms and cook until softened.

6. Add the turkey and sour cream and stir until thoroughly heated.

7. Add the hot drained pasta, parsley and Parmesan, mixing well.

8. Check seasoning and serve.