Recent food waste has come under fire with statistics showing that the UK bin £13 billion worth of food in 2015. In an effort to cut down food waste I’m going to creating recipes to help you use up the ingredients you throw away most often.
Today’s recipe is for Natasha Fish who sent me a tweet saying she tended to throw away veg and salad, specifically; carrots, courgettes, butternut squash, spring onion and cucumber. In this recipe, I don’t tackle all of these but it gives you an idea of what you can put together quickly.
What a great idea! @AmyJoCooks for me it tends to be veg/salad that’s gone too far past it’s best to eat raw, but I guess might still be ok or rescued if used in a cooked dish! https://t.co/J9ISLodv41
— Natasha Fish (@Tasha_Fish) April 13, 2018
Carrot and courgette pasta
£1.04 10 mins Serves 1
All you need is
- 2 carrots
- ½ courgette
- Pinch of black pepper
- 2 tbsp passata
- 1 tbsp parmesan
- 1 spring onion
- 1/4 cucumber
- 1 tsp sunflower seeds (optional)
To make it just
- Get a pan of water boiling. Whilst this is boiling peel the carrots and courgette into long strips and place in the boiling water and leave for 3 minutes.
- Chop the spring onion into small cubes then place into the pot, stir well for a minute.
- After a minute drain the contents and return to the hob, mix in the passata, sunflower seeds, finely diced cucumber and parmesan stirring well.
- Once it’s all covered plate up, top with a pinch of cracked black pepper and enjoy!
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