SPICED SPLIT PEA PASTA BAKE
This was my lunch for today – so simple that it’s barely a recipe but here we go!
Basically, I cooked 100g of pasta, mixed it with half a portion of spiced split pea and lentil soup (http://agirlcalledjack.com/2014/01/28/spiced-split-pea-and-yoghurt-soup/) left over from Tuesdays lunch, grated a smudge of cheese over the top and shoved it under the grill for five minutes to melt the cheese and crisp the edges of the pasta up.
Boom. Lunch. And a taste sensation, if I say so myself. Worth making the soup as a pasta sauce alone!!
Jack Monroe. Twitter: @MsJackMonroe
Categories: BEANS & LENTILS, PASTA, Recipes & Food, VEGETARIAN
This is one of my favourite ways to use up soup, especially if the kids are being picky and refusing the soup, they never refuse pasta!
Never thought of doing this….
You’re my kind of cook! This is exactly the kind of thing I do and the reason I can eat well for rather little and don’t ever throw out much food. (Feels just a little smug, perhaps…)
Have never thought of using soup up over pasta – there’s a new one for me to try 🙂
Very tasty & will do it again.
See I would have done it in reverse, stretching the soup with water and a bit of stock then adding the pasta. This is a great innovation!
Reblogged this on alittle1atswat.