Easy Leftover Turkey Pasta Bake

Preheat the oven to 200°C (180 fan/ 400F/ Gas 6).
Bring a pan of salted water to the boil and cook the pasta according to packet instructions. Reserve a cup of pasta cooking water, drain and set aside.
200 g Pasta
Heat the butter in another saucepan and stir in the chopped garlic and thyme leaves. Cook for 1 minute.
2 Garlic Cloves, 1 teaspoon Thyme Leaves, 50 g Butter
Stir in the flour and cook for 2 minutes.
50 g Plain Flour
Gradually whisk in the milk and keep stirring until the white sauce thickens. Take off the heat and stir in the dijon mustard and grated cheese. Mix together until the cheese has melted.
650 ml Milk, 250 g Extra Mature Cheddar, 1 teaspoon Dijon Mustard
Mix in the cooked pasta, cooked turkey, and leftover cooked vegetables if using. If the sauce needs loosening a little, add a few tablespoons of the reserved pasta cooking water.
250 g Cooked Turkey, 200 g Leftover Brussels Sprouts, 200 g Pasta
Spoon the mixture into a baking dish, top with the grated Parmesan, and bake in the oven for 20 -25 minutes until golden brown.
3 tablespoon Parmesan