I always cook enough vegetables to feed at least three households in the street and the day after they aren’t always very appealing slung on the side of the plate for the evening meal, so here is my quick and easy Leftover Veggie Pasta Gratin! There was enough for two over dishes of this winter warmer so you can cook one for now and one for later.
Ingredients for Leftover Veggie Pasta Gratin:
200g Pasta, I user Amori
200g grated cheese, any type you like, we used cheddar
Leftover veggies, I think we had about 150g left
2 slices of bread
Hand full of grated cheese
Salt, Pepper, your fav herbs and a pinch of chilli flakes.
The beauty of this is the hard work is already done. The veggies are already cook and ready to go.
To make your breadcrumb topping put all ingredients in a blender and whizz up till it looks a bit like this:
Set aside for later.
Boil your pasta for the amount of time in the packet, add a little salt to your water if you like. Preheat your oven to 180 degrees.
Once it’s cooked, drain and add to your veggies.
I love how bright this looks on a dull winters day. It’s sweet from the sweetcorn and carrots, a great mood booster from the leftover cabbage and broccoli and the kids love it.
Place your pasta veggie mix into oven proof dishes. Top each one with a generous helping of cheese and breadcrumbs.
Bake for around 25 minutes or until your breadcrumbs are golden brown.
The dish works so well without any sides as it has veggies, cheese and pasta. But you could serve with some garlic bread, salad and nice big jug of sparkling water. Or just pop it in a plate and enjoy as is.