Monday, 24 March 2014

Spring Vegetable Pasta Gratin

Pasta al gratin primavera

I often have odd vegetables lurking in the bottom of my fridge. By odd, I don't mean peculiar or rudely shaped, I just mean that I end up with a variety of different vegetables, but only small amounts of each. In an effort to reduce my food waste, I try to create delicious meals that use up these forlorn perishables.

This gratin worked really well and not only allowed me to use up all the vegetables in my fridge, but I even managed to finish some double cream that had been getting perilously near its use-by date as well. It's a lovely dish for spring, with the fresh, multi-coloured vegetables providing a soft contrast to the golden topping.

I'm sending this over to Chris at Cooking Around the World, who is hosting the No Waste Food Challenge this month on behalf of Elizabeth, of Elizabeth's Kitchen Diary.

No Waste Food Challenge

RECIPE - serves 4 

320g pasta (any 'short' pasta will do, I've used penne but shells would be good too)
1 carrot
1 courgette
1 leek
100g lettuce
100g cabbage
1 tablespoon vegetable stock
20g butter
1 tablespoon olive oil
150 ml double cream
100 ml milk
140g fresh Parmesan, grated
handful of chives, chopped

Wash all the vegetables thoroughly. Dice the carrot and courgette, slice the leek, lettuce and cabbage. Heat the butter and olive oil in a frying pan and cook all the vegetables for a few minutes until beginning to soften. Add the vegetable stock, and salt and pepper to taste and continue cooking for about 10 minutes, adding the chopped chives at the end.

Heat the cream and milk in a pan for a few minutes to thicken slightly, then add 100g of the grated Parmesan, salt and pepper. 

In the meantime, cook the pasta in lots of boiling salted water until just al dente. Drain it well and mix with the vegetables. In a greased ovenproof dish, alternate layers of the pasta and vegetables with the creamy sauce and the rest of the Parmesan, finishing with a generous sprinkling of the cheese. 

Put in a pre-heated hot oven (180°C) for 10 mins, then increase the heat to 240°C for a further 10 mins. When it's ready it should be golden, crispy and bubbling. 

Vegetable Pasta Gratin

3 comments:

  1. Yes, that is wonderful. A good and delicious way to go for those vegetables. Hey, after all 'pasta' and 'cheese' ... do I need to say more. Thank you for entering it to the No Waste Food Challenge.

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    Replies
    1. You're absolutely right, anything with pasta and cheese is a winner. Especially when it's been baked as well... mmm

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  2. Ooh fabulous - sort of like a posh and healthier mac n cheese. Odds and ends always get bunged into soups, stir fries or curries in our house.

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