- Pasta Night, Round 2. If you boiled too much pasta for dinner last night, don’t throw out the leftovers! …
- Frittata. Saute noodles (and sauce) in olive oil until crispy, then add beaten eggs and cook till set. …
- Stir-Fried Noodles. …
- Pasta Bakes. …
- Muffins. …
- Fritters. …
- Pie. …
Think leftover pasta is a culinary no-no? Our Dinner Doctor Rachel Kelly will convince you otherwise with dishes like sizzling fried noodles and frittata.
The leftover that dares not speak its name. When I told my friends I was assembling a piece on leftover pasta, they responded with blank looks, some skepticism, and not a little shiftiness. Some people simply wouldn’t look me in the eye as their eyes widened in horror at the thought of leftover pasta. But the thing is, I know different. My friends overlook the fact that I am Rachel the Fridge Forager in addition to being the Dinner Doctor. I can’t help myself, and I’ve seen those Tupperware containers filled with amorphous goo and enigmatic geometric shapes nestled behind refrigerators. I am aware that leftover pasta is a real thing and not a mythical creature. I have seen it. Tell me, how many times have you made too much pasta. Yes, I am aware that you are likely required to weigh your pasta. A portion of approximately 100g of dried pasta per person serves as a general guideline. However, how many people actually engage in such behavior? Perhaps the term “leftover” is misleading. Some people may view what I consider leftovers as “the thing that will be reheated tomorrow.” There is nothing wrong with reheating pasta the following day, provided you have properly cared for it after cooking. It will probably have lost some of its bite and have a slightly different texture, but that doesn’t mean it isn’t still perfectly edible, and it would be a shame to throw it away. First of all, here are some tips for maintaining the quality of your cooked pasta. When I realize I have too much pasta, I immediately stop the cooking by rinsing the leftovers under cold water, then I let them drain and cool. I place it in a Ziploc bag or other plastic container once it has cooled and expelled excess moisture, then I store it in the refrigerator until I need it. I’m aware that some people like to coat the strands with a teaspoon or two of vegetable oil before baking to prevent the pastry from sticking as it cools, but I rarely bother. When reheating pasta, simply pour boiling water over it or submerge it for about 30 seconds in a pot of boiling water. Obviously it also reheats in a microwave really well too. My favorite ways to use leftover pasta include making a frittata, cooking it in a stir-fry in the style of Southeast Asia, or baking it (especially tube-shaped pasta like penne or rigatoni), where it doesn’t matter as much if the pasta is slightly overcooked. I like how baked pasta develops a chewy crust in particular. In order to avoid overcooking and disintegrating, leftover spaghetti or noodles are added to stir-fries at the very last minute. Similarly, soups, especially Italian-style vegetable and bean soups, can be enhanced by adding a generous handful of cooked pasta. One of those foods that I can be a little hesitant of is pasta salad. Anyone who has ever eaten food from a works canteen will likely understand how I feel about pasta salad; it has that awful familiarity to it that makes me wonder, “Have I seen you somewhere before?” to yesterday’s lunch leftovers. Having said that, a well-prepared pasta salad can be a simple pleasure.
What Italians do with leftover pasta is something I’ve always been curious about. Being a frugal group, they have a great method for using up pasta by including it in frittatas, along with any leftover sauce. Ingredients: 200g cooked spaghetti (or other pasta), pasta sauce, 2 beaten eggs, 25g grated Parmesan or Pecorino cheese, salt, and freshly ground black pepper. Add cooked pasta to a small amount of the pasta sauce. When adding the egg, the sauce should only be used to coat the pasta; otherwise, it will be overly runny. Then add egg and cheese. Season with salt and pepper. Ensure that the ingredients are well mixed.
To make a flat cake, press down with the back of a wooden spoon. approximately five minutes, or until golden brown, on each side. Flip the food onto a plate after the first side has finished cooking, then slide it back into the pan. Continue cooking until done.
Slice into wedges and serve right away with a little grated Parmesan cheese. Tips: This is such a forgiving recipe. Things like halved cherry tomatoes, blanched vegetables, or even frozen peas are acceptable additions. If there isn’t any pasta sauce, add some grated Parmesan or Pecorino cheese, as well as some chopped olives, capers, or cooked sausage chunks. Frequently, I simply add dried breadcrumbs to the mixture if I have added too much pasta sauce or there is an excessive amount of pasta to egg ratio. Let it stand so that the breadcrumbs can soak up some of the liquid before cooking as usual.
I can’t get enough of the cheery spring onions at the beginning of winter and the beginning of spring. In about five minutes, you can prepare this uncooked sauce, which is less time than it takes to boil and drain the noodles. It also hits all of my thrifty/frugal buttons!.
The leftover roast chicken from last Sunday was used to top the noodles. Although it is perfect with roast chicken or pork, I also like to add a few Thai fish cakes or marinated tofu. But it also has the advantage of singing with rich, savory flavors, which makes it somewhat successful. Maximum taste for minimum effort. Perfect.
Ingredients: 1 bunch of spring onions, chopped on the diagonal (include the white and green parts), 1 tbsp fresh ginger, very finely chopped, 2 garlic cloves, very finely chopped, salt (optional), hoisin sauce (optional), noodles or spaghetti (or other thin pasta), 3 tablespoons vegetable oil (use a neutral one), 2 tablespoons toasted sesame oil, 2 tablespoons dark soy sauce or ketjap manis, 2 tablespoons light soy sauce, Pour over the remaining ingredients and stir to combine.
Despite the fact that soy sauce is quite salty, you should check the seasoning because you might need to add salt. To allow the flavors to meld together, give the sauce about 20 minutes. You can use immediately, although its better left to infuse.
Warm the oils slowly until they are hot but not smoking for even more flavor. Pour over the remaining ingredients to wilt the spring onions. Next, whisk in the sugar, vinegar, fish sauce, soy sauce, and vinegar. Set aside.
Cook the noodles according to the packet instructions. Drain. Or use yesterdays leftover pasta. Cold spaghetti is acceptable as long as it is first rehydrated with boiling water and then drained.
This recipe is for leftovers, so it might not be entirely authentic. I use whatever I have that needs using up. For instance, I substituted cooked spaghetti for the noodles, added some cooked chorizo and leftover roast pork. The sauce that unifies it all—a sweet and salty taste of the Far East—is more significant. Although using so much tomato ketchup might seem excessive, it actually provides the right flavor. Serves 3 to 4.
Ingredients: vegetable oil, 2-3 garlic cloves, cooked spaghetti, leftover shredded cabbage, bean sprouts, or other crunchy vegetables (carrots or peppers would be good too), leftover roast meat, 50g cooked prawns, (optional) water omelette made from 2 eggs, cut into strips, 2 tbsp dry sherry (or mirin or shaoxing wine), and 4 spring onions, sliced, to serve thinly. Taste for seasoning and balance if necessary. In a sizable frying pan or wok, heat about 2 tablespoons of oil.
Add the garlic, noodles (or spaghetti), meat, vegetables and prawns. Stir quickly and add about 100ml of water. Stir constantly until the water has evaporated.
Add the sauce and stir until well-combined. The sauce should cling to the noodles (or spaghetti). Add the sherry and stir until the liquid is absorbed.
Nearly 30 years ago, I made this colorful and vibrant pasta salad for the very first time. It’s the dish I’m most frequently asked to prepare for gatherings and barbecues, and I seem to recall finding the recipe on the back of a package of dried pasta. It also makes a great salad for a lunchbox because it is sturdy and keeps well in the refrigerator for a few days. The tuna mixture also makes a great sandwich filling.
Pasta shells, one can of drained and flaked tuna (about 180g), three tablespoons of high-quality mayonnaise, two tablespoons of plain yoghurt, salt, and freshly ground black pepper, along with one hundred grams of sweetcorn (frozen or tinned are fine). Stir through the flaked tuna.
Check the seasoning. (It is unlikely that you will need any additional salt if you have used tuna that has been brine-preserved. ).
Stir the salad after adding the colorful vegetables to make sure they are evenly distributed. Add extra black pepper if you like.
5. You must try Yasmin Khan’s incredible Persian soup from The Saffron Tales. It would work equally well with cooked pasta or the leftovers from a package of noodles or spaghetti. Another factor that attracted my attention was the abundance of pantry-friendly ingredients, such as lentils and dried herbs and spices.
2013’s Guardian home cook of the year is Rachel Kelly. Visit her website for more information or follow her on Twitter @MarmadukeS.
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Turn leftover pasta into a pasta salad.
Use leftover pasta to make a delectable pasta salad. Here are some of our favorite dishes that we like to prepare whenever we have pasta leftovers at home.
This Greek Pasta Salad is incredibly simple and affordable to make. This pasta salad recipe is a family favorite because it contains a ton of vegetables and pasta with the best flavor, all combined in a big bowl.
BLT Pasta Salad is always a crowd pleaser. Something about the bacon, veggies, and creamy ranch dressing adds to the deliciousness of this dish.
Easy Italian pasta salad has the best flavor and will be a hit with the whole family, as this classic pasta salad is loaded with olives, tomatoes, cheese, and more.
Toss-and-go recipe for easy tuna pasta salad packed with protein, vegetables, and more For a quick meal, you’ll adore the creamy pasta and delectable tuna.
This crowd-pleasing pasta salad recipe is the easiest pasta salad recipe ever. My family loves the best pasta salad recipe because it’s so simple to make.
There is no need to purchase store-bought mixes when this bacon ranch pasta salad recipe is so simple to make. If you love ranch, you’ll love it. This is delicious with tons of ranch, bacon and more.
Making casseroles is enjoyable, but it takes longer if you need to boil pasta for the dish. Make extra pasta now and prepare that casserole in advance.
Here are some of our preferred casserole recipes that we enjoy preparing with leftover pasta. With these recipes, dinner is ready after just 35 minutes of baking. The hardest part is waiting for the oven to reach 350 degrees!
The best comfort food is chicken noodle casserole, which is simple to make. This casserole, which has creamy chicken and noodles with cheese, will be a hit with everyone.
Easy casserole recipe that my family consistently requests is pizza pasta casserole. This simple pizzas pasta casserole is fantastic if you love pizza. Pizza combined with pasta and tomato sauce is the best!
This easy tuna casserole recipe does not disappoint. The topping of Italian-style bread crumbs is crunchy and delectable, and it is so creamy.
The best meal is made with the million dollar spaghetti recipe, which includes tons of flavor, ground Italian sausage, and delicious cheese. This quick and delicious meal is special enough to serve to guests.
However, since it can be challenging to make with another pasta, you should definitely use spaghetti noodles for this one.
All you’ll need, in addition to the pasta, are a variety of cheeses and a number of seasonings and spices. For added protein, you can throw in some diced salami.
To prepare this delectable dish, all you’ll need is ground beef, onions, spaghetti sauce, mozzarella cheese, pepperoni, and pasta.
The leftover spaghetti can be transformed into something a little different but still delicious with the help of spaghetti pie.
Although lo mein is delicious, it’s not a food that most people keep on hand. Luckily, with this recipe, it’s easy to recreate.
Stir leftover pasta into a soup.
It’s also delicious to add leftover pasta to one of your favorite soups. Here are some of our favorite soup recipes that taste fantastic when you add some leftover pasta!
Any type of leftover pasta is ideal for the flavorful Crock Pot Minestrone Soup Recipe, which comes together quickly. The crockpot will do all the work as you prepare this soup to sate your desire for a warm bowl of delectable soup.
The ideal soup to satisfy everyone is this steak soup recipe. This hearty, delectable soup is sure to be popular.
This simple recipe allows you to enjoy homemade chicken noodle soup any day of the week in just 20 minutes. If you want soup and need a recipe that is both quick and delectable,
Pasta fagioli soup recipe is so filling and delicious. Any night of the week, this replica pasta fagioli soup is simple to prepare and makes a satisfying meal. It’s a great way to stretch your meat budget too!.
Hearty, filling, and nutritious Italian chicken soup made in the slow cooker Every member of the family will love this dish.
Can you save noodles for later?
Pasta should be consumed within two days after cooking and kept in the refrigerator in an airtight container. To prevent clumping, extra virgin olive oil should be tossed with cooked pasta that has not yet been combined with sauce before it is stored.
What can I do with a box of noodles?
- Pasta Salad. A large bowl of pasta salad is the epitome of summertime.
- Rigatoni Alla Vodka. No sauce? …
- Mac & Cheese. To make the ultimate comfort food, use the extra box of macaroni or cavatappi!
- Caesar Salad. …
- Skillet Lasagna. …
How do you make leftover noodles taste better?
On a baking sheet, evenly distribute your leftovers and bake for 15 to 20 minutes at 350 degrees, turning once halfway through. This will give you perfectly cooked pasta and some deliciously crispy toasty bites. Add some cheese to the top to up the ante.
Are noodles good leftover?
Most cooked pasta only keeps well in the refrigerator for 3-5 days before it begins to lose its freshness. Eating expired pasta carries risks like eating other expired foods, like contracting a foodborne illness.