One Pot Leftover Pasta
One Pot Leftover Pasta is a quick and easy weeknight vegetarian dish made with whole wheat pasta and vegetable leftovers. Get also a few useful tips on how to prepare no-fuss weeknight meals.
Servings 2 people
- 1 red onion, quartered and sliced
- 12 cherry tomatoes, quartered
- 1 green pepper, chopped into strips
- 1 yellow pepper, chopped into strips
- 5-6 mushrooms, sliced
- 1/2 lemon, sliced
- 9 ounces (250 g) whole wheat penne pasta
- olive oil (a drizzle)
- Indian curry, enough to taste
- Salt to taste
- Pepper to taste
- A pinch dry oregano
- 2 cups vegetable broth
- A handful of hazelnuts, chopped
Put all the chopped veggies in the pan, followed by the pasta. Pour the olive oil over the mixture and season everything to taste. The spices aren’t mandatory; you can be creative with this. Put on the stove and set it to high, and pour the broth over the mixture.
Note: It’s important to pour with enough broth, so the mixture is submerged.
Bring the mixture to a boil, and then leave it to simmer on low heat for an additional 10 minutes. Use tongs to mix everything up and even out the mass.
While the meal is simmering, cut the hazelnuts into small pieces for garnishing (notice the multitasking here). It will provide a nice, earthy flavor and a dose of crunch to the dish. Serve hot, and enjoy this One Pot Leftover Pasta
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