The Northern Pasta Co has released a new cookbook titled Pasta For The People, which includes a recipe designed to utilize leftover ingredients in a nutritious and child-friendly way. The dish, described by the author as a “pasta mista fritatta,” combines odds and ends of dried pasta with white beans and cheese scraps to create a filling meal.
The recipe addresses the common household problem of having small amounts of different pasta shapes left at the bottom of a bag. Rather than discarding these mixed bits, the cookbook suggests combining them to create a “pasta mista,” or mixed pasta. The author notes that while different shapes may cook at different rates, this does not matter for the final dish because the pasta finishes cooking in the oven, and the variety adds welcome texture.
Adding Nutrition to Leftovers
While macaroni and cheese is a family favorite, the recipe aims to boost its nutritional value by incorporating white beans. The author suggests using butter beans, cannellini beans, or haricot beans, noting that any white beans will work. These beans provide protein and micronutrients, making the dish more substantial.
For children who may be hesitant about beans, the recipe offers a solution: mash them roughly in the pan or use a stick blender to blend them into the sauce so they “magically disappear.” The dish also includes peas or chopped green beans for an additional portion of vegetables.
Preparation and Cooking Method
The preparation begins by cooking 300g of dried mixed pasta shapes in salted boiling water until just firm. Peas or green beans are stirred into the pasta pot during the final moments of cooking before draining. The same pan is then used to create a sauce by melting 70g of butter and stirring in 80g of wholegrain flour and, optionally, 2 teaspoons of Dijon or English mustard.
Milk is whisked in gradually to prevent lumps, followed by two 400g cans of white beans, including the liquid from the cans. The mixture is simmered gently before 170g of grated cheddar cheese is stirred in until melted. The drained pasta and vegetables are then folded into this creamy bean and cheese sauce.
The mixture is transferred to a 20cm x 20cm casserole dish if the pan is not ovenproof. It is topped with the remaining 30g of cheddar, 20g of crushed stale crisps or crackers, and optionally sliced tomato. The dish is baked at 220C (200C fan) for 20 minutes until golden on top. After resting for five minutes, it can be served with salad or vegetables.
The recipe emphasizes thrift and ingenuity, using ingredients that might otherwise be discarded, such as cheese ends and stale crisps. The author highlights that the dish is not only easy to make but also serves as a practical way to reduce food waste in the kitchen.
Once prepared, the dish can be stored in the refrigerator for up to five days. The cookbook notes that it is delicious eaten cold or can be cut into bricks and fried for breakfast, offering versatility for leftovers.
Source: The Guardian
