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Wondering what to do with your Christmas dinner leftovers this year?  If you’re sick and tired of staring at a mountain of leftover food the following days after Christmas then getting creative and reinventing them into something new is the way forward.  This Christmas Pasta is a great way to use up all those leftovers and is pretty healthy too.

I hate food waste.  I’m always looking for ways to use up the meat and trimmings after our Sunday roast.  Normally they go straight into a curry or a stir fry, but a few weeks ago I wanted to try something different, so turned them into a pasta dish instead.  The Christmas family feast is usually a great mix of protein vegetables and carbohydrates, which can easily be reworked into another meal.

This Christmas Pasta is a great way to use up all those Christmas dinner leftovers and is pretty healthy too.

Christmas Pasta
Prep Time
10 mins
Cook Time
30 mins
 
A tasty and healthy way to use up those Christmas dinner leftovers.
Servings: 6
Author: Jemma Andrew-Adiamah
Ingredients
  • 500 g turkey mince
  • 500 g linguine
  • 155 g smoked bacon lardons
  • 400 g chopped tomatoes
  • 1 clove of garlic minced
  • 1 onion diced
  • 2 carrots diced
  • 6 Peppadew Mild Piquante Peppers
  • 3 bay leaves
  • 1 tbsp tomato puree
  • 1 vegetable stock tube
  • 1 tsp mixed spice
  • ½ tsp cinnamon
  • 2 tbsp chopped parsley
  • Chopped chestnuts and parmesan cheese for garnishing
Instructions
  1. Boil some water in a large saucepan and cook the linguine according to the packet instructions. Drain once cooked through and return to the saucepan.
  2. Meanwhile, heat a little oil in a pan and fry the bacon lardons, diced carrots and chopped onion for 5 minutes before adding the turkey mince. Cook for a further 5 minutes.
  3. Stir in the minced garlic, stock cube, spices, tomato puree, piquante peppers and bay leaves and mix through for 2 minutes. Pour in the tinned tomatoes and allow the sauce to simmer on a gentle heat for 15 minutes.
  4. Towards the end of cooking sprinkle in the chopped parsley and pour the turkey ragu over the drained pasta. Mix through so that the pasta is covered entirely.
  5. Serve and sprinkle chopped chestnuts and parmesan cheese.

Truthfully, I could eat this pasta dish all year round, not just at Christmas. Turkey mince is a leaner meat alternative, so perfect if you’re looking to reign things in a bit after all that festive feasting. Turkey mince is easy to get hold of in the supermarkets these days, however, you could also use shredded turkey, leftover from your Christmas lunch. It really is like your Christmas meal reborn, pancetta represents pigs in blankets and of course, the carrots have been added for a nutritional boost and to show how you can use up any leftover vegetables.

To keep the pasta, even more, Christmas themed, mixed spice and cinnamon gives such a warm flavour.  One ingredient that I add to pretty much anything is Peppadew Mild Piquant Peppers.  We can’t get enough of them and always make sure we have a jar on hand to add to meals.  They really perk up any dish, so great to brighten up those Christmas leftovers like they do in this pasta dish.  

I think this would make the perfect Boxing Day lunch and if you’re looking to make it lighter, you could easily serve it with some courgetti. Also, if you have any brussel sprout haters in the house this is the perfect way to disguise them.

What do your make with your Christmas dinner leftovers?

*Recipe commissioned by Peppadew, but all opinions are my own. 

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