What to do with a fridge full of leftovers? Something pastalicious?

A lot – perhaps even several – of we crazed Australians, girt by sea, have been filling up the interwebs with yammer about the impending doom that may befall our fair land following our federal election that was all the haps today. Apologies. What do you get when you vote with love, a Lizard Man with a pin to bust your bubble, that’s what you get for all your trouble, so for at least until tomorrow, I’ll never vote again… However it might not be as bad as all that, if decent third party, minors, and independents grab enough Senate seats…

And I made pasta! Well, not really. I heated it up. Sort of.

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By all your fridge bowls combined, I am Captain Pastalicious!

Things that I had that needed to be used up

a bowl of cooked gluten-free pasta, half dried out, rehydrating in cold water
a bag of mushrooms, a bit dried out, sliced
4 tomatoes, roughly chopped
some dry basil leaves from the garden, chopped
quarter block hard tofu, diced
about half a cup of cooked mixed beans with a splat of tomato sauce on them
half an avocado, diced

Ingredients I added to those

2 tsp vegetable stock powder (Massel)
1-2 cups water
big-ass clove of garlic (2 regular cloves)
1 tsp mixed dried herbs
black pepper
sprinkle of nutritional yeast (nooch!)
dash of cooking oil

Hey, there’s a wok on the stove already! Let’s use that. Heat a small dash of cooking oil, add garlic, sauté on medium heat for a minute or two. Add the mushrooms, sauté gently for a minute or five, adding some of the water to avoid sticking/deglaze the pan as you go.

Add the stock powder, a cup of water, dried herbs, pepper, tofu, and the mixed beans with sauce. Simmer gently until the water reduces a bit and the broth thickens a tad – a few minutes. (Add more water if it gets too dry.)

Add tomatoes, cook for a few minutes more. Drain pasta. Add the basil and pasta and gently stir until well-combined, and remove from heat. Serve topped with avocado and nooch.


Perfectly serviceable, quick, tasty meal made up of ingredients that might have otherwise been composted. I’ve had far less interesting fare in a popular Italian restaurant in Brisbane that shall go unnamed… unless you email me and ask. Actually, I was going to toss a bit of balsamic vinegar or lemon juice through this and totes forgot. Never mind, it was fine as it was! Better than fine, even. Mushroom juices and stock is always a grand combo. A bit of white wine might’ve been nice, too… but random simple meals are sometimes the best! Especially when the internet is ablaze with incoherent political mumbojumbo… sorry about that, again. icon smile What to do with a fridge full of leftovers? Something pastalicious?

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