Recipe: Quick Pasta for Sunday Lunch

Sunday’s are still the day that I clean out the fridge, using up left over veg, fruit and all the pastes and oils, and stock it up for the following week. Here is one of my classic uses. This one uses up those little odds and ends in the pantry rather than the fruit and veg. What is your method for cleaning out the fridge?

Feel free to browse recipes from our Retro Recipes series. You might also like our Pasta recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy Winter recipes here and here.

Quick Pasta for Sunday Lunch

I have a range of recipes which are meant to clean out the left-over stuff in the fridge before restocking it. Once upon a time, when I had to feed hungry kids every night, Sundays always consisted of a vegetarian bolognaise-style sauce that incorporated finely chopped veggies such as carrots and celery; this was used during the week with pasta, made into a veg shepherd’s pie etc etc. Various styles of soups were also the go. Frittatas are very useful as clean out the Fridge. Or brioche with roasted vegetables. Pies with a puff pastry.

Here is a quickfire upmarket pasta sauce that uses up those odd bits and pieces that accumulate on the kitchen bench, in the pantry or in the fridge.

A couple of porcini mushrooms 1 tspn light miso olive tapenade
chilli oil a little oil from the sun dried tomatoes or extra virgin olive oil semi sun-dried tomatoes
1 clove garlic a little feta cheese, chopped into small cubes parmesan cheese, freshly grated
pasta bows or twists

Break each mushroom into two or three pieces. Soak them in one cup of hot water for at 10 – 20 minutes. Cook the pasta and drain. Chop the feta, sun dried tomatoes, garlic and the drained porcini mushrooms (save the liquid they soaked in). Place the pasta in a pan over very low heat (to keep it warm). Mix through the olive tapenade or paste, the miso, mushrooms, garlic, feta and sun-dried tomatoes. Drizzle the oils over and add about a Tblspn of the porcini liquid (pour the rest into your soup pot). Mix through. Serve on large plates, topped with parmesan cheese.

Serve immediately with a green salad, red wine and crusty bread. For dessert, serve any left-over fruit, oven baked with marscapone cheese.



browse some of the Pasta recipes



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