Make an easy pasta dinner with whatever ingredients are left in your fridge! It’s a perfect dish for dinner for your family. You can turn the leftovers into a soup for the morning. Add some green leafy veggies and herbs to add color and taste to your pasta. It is a healthy and yummy recipe that takes about 40-50 minutes to prepare and cook.
Ingredients:
Pasta:
• 225 grams pasta (flat noodles are preferred)
• 1 bouillon sausage
• a handful of capers
• 1 large zucchini (diced)
• 1 large white onion (diced)
• a handful of sundried tomatoes
• 2 tbsp minced garlic
• a pinch of chili flakes
• a pinch of oregano
• a bunch of parsley (chopped)
• 1 pack arugula
• cannellini white beans
• juice of 1 lemon
• black pepper to taste
• olive oil to taste
• vegan parmesan cheese (grated)
Soup:
• 1 can cannellini white beans
• 2 tbsp paste
• pasta leftovers (not including the pasta)
• 2-3 cups hot water (or more)
• black pepper to taste
• a pinch of nutmeg
• 1 cup frozen corn
• juice of 1/2 lemon
• freshly grated vegan parmesan cheese
Instructions:
Pasta:
Cook the pasta in a pot of salted water.
Save some pasta water before draining the water.
Once pasta is al dente, drain and rinse.
Set aside.
Place the sausage on a cast-iron skillet.
Put it inside the oven at 450 F.
Let it cook for 15 minutes.
Once done, remove it from the oven.
Transfer sausage to a plate.
Slice and set aside.
Set the cast-iron skillet over medium-low heat.
Add capers, diced zucchini, sundried tomatoes,s and diced white onion.
Season with minced garlic and chili flakes.
Stir and saute until it caramelizes.
Season with oregano.
Add a splash of pasta water.
Mix to combine.
Add chopped parsley and arugula.
Squeeze juice of a lemon.
Add a handful of cannellini beans.
Let it cook until the greens have wilted.
Add the cooked pasta.
Add some pasta water.
Toss to combine.
Drizzle some olive oil.
Season with black pepper to taste.
Sprinkle some freshly grated vegan parmesan cheese.
Toss to combine until cheese has melted.
Add the cooked sausage slices.
Toss for 2-3 minutes.
Remove from the heat.
Transfer to a plate.
Serve and enjoy!
Soup:
Prepare a blender.
Add a can of cannellini white beans.
Add the pasta leftovers.
Pour 2-3 cups of hot water.
Season with black pepper and nutmeg.
Blend until it becomes a puree.
Once done, transfer to a small pot.
Set it over medium heat.
You can add more water if you need to.
Add frozen corns.
Stir and cook until corns are thawed.
Squeeze juice of half a lemon.
Let it simmer for a few minutes.
Remove from the heat.
Add some pasta into a soup bowl.
Pour the soup over the pasta.
Garnish with freshly grated vegan parmesan cheese.
Serve and enjoy!
Tips and ideas:
You can add whatever herbs are left in your fridge.
Images – https://www.youtube.com/watch?v=WNzn9IpVBa0
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