'Clean out the Fridge' Pasta

Using staple ingredients like brown onion, carrot, zucchini, tomato and pasta, this is a great recipe to whip up when you’re down to minimum supplies in your fridge for the week. 

The great thing about this pasta is the veggies are interchangeable and you can pretty use up anything you have. Got some broccoli? No problems. Some mushrooms leftover? Add them in. It’s a great way to have a delicious staple style dish and use anything you have left. 

‘Cleaning out the fridge’ Pasta 

Gluten Free | Vegetarian

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves 2

Ingredients:

• 200g chickpea pasta

• 1/2 tbsp extra-virgin olive oil

• 1/2 brown onion, finely sliced

• 1 carrot, halved lengthways and sliced

• 1 zucchini, halved lengthways and sliced

• 2 tomatoes, cut into cubes

• 10 olives, pitted

• 40g feta cheese, crumbled

• Salt and pepper, to taste

Method:

1. Cook the chickpea pasta according to packet instructions.

2. In a frying pan over medium heat, add the olive oil and brown onion and sauté for 3-4 minutes until golden.

3. Add the carrot, zucchini and tomatoes to the pan and cook for 5 minutes, or until cooked to your liking.

4. Transfer the pasta into the frying pan and toss to combine.

5. Stir through the olives and crumbled feta.

6. Season with salt and pepper to serve.

This is also delicious with some added chilli flakes to add a kick to it!