I made this for dinner yesterday. It was delicious. I was so proud of myself as I used-up all the will-get-rotten-soon-stuff that I had in the refrigerator. I tend to go overboard when I do my weekly grocery shopping. I figured that if I bought more than I might be able to get away with doing it once every fortnight. No prizes for guessing how much I love visiting my grocer.
Honestly this made-do with whatever I had in the refrigerator pasta was good stuff. The medley of flavors from the green and purple cabbage together with the bacon, ham and portabella mushroom was lovely according to my family. The man even saved some for his lunch today. That was a huge compliment by his standards! I did not taste it because I am not allowed to take processed meat. But I was equally happy seeing my family enjoying their meal.
Pasta Made from Leftovers
- 227g of pasta
- 6 slices bacon - cut into strips
- 1/2 cup of ham - diced
- 5 leeks (white cups only) - sliced
- 200g mushrooms - sliced
- 100g butter
- 1/2 head green cabbage
- 1/2 head purple cabbage
1. Cook pasta according to package instructions
2. Saute bacon till slightly brown
3. Add leeks and continue frying for 5 mins.
4. Add mushrooms and ham. Cook till done. Remove from pan.
5. Don't wash/wipe pan. Add butter. Once melted add both type of cabbage. Cook till softened about 5 to 8 mins.
6. Add bacon-ham-mushroom mixture to cabbage.
7. Add pasta. Toss well and serve hot.