Fridge Raid Friday Breadcrumb Pasta
On Fridays at BOSH! HQ we raid our fridge and see what we can make with all our leftovers from the week.
This time we took some stale bread and created a pasta dish worthy of the Romans themselves. Creamy, lemony and fresh, this pasta couldn't be simpler and delivers lashings of flavour.
We’ll also be using our Lomi home compost kitchen appliance to break down all our food waste in as little as four hours - turning it into Lomi earth; nutrient-rich plant food which you can use in your garden. It's a gadget you definitely need in your kitchen.
Serves
Ingredients
For the pasta
<item-todo-done>500g good quality spaghetti<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>
For the breadcrumbs
<item-todo-done>25g chopped parsley<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done>1 loaf of slightly stale bread<item-todo-done>
For the sauce
<item-todo-done>100ml oat milk or oat cream<item-todo-done><item-todo-done>3 tbsp sun-dried tomato pesto<item-todo-done>
For the top
<item-todo-done>5 sage leaves<item-todo-done><item-todo-done> olive oil<item-todo-done>
Before you start
Large frying pan | Medium frying pan | Blender
Make the breadcrumbs
- Place 250g bread into the blender and blend until you have a breadcrumb like consistency.
Cook the breadcrumbs
- Peel and dice the garlic.
- Place a large pan over a medium heat and add a very good drizzle of olive oil.
- Once warm, add the breadcrumbs, garlic and a good pinch of salt.
- Mix well and cook until the breadcrumbs turn golden.
- Once golden, mix through the chopped parsley.
- Once everything comes together, spoon the breadcrumbs into a bowl and fry the sage.
Fry the sage leaves
- Place a pan over a medium heat and add a good glug of oil.
- Once hot, add the sage leaves and fry until crispy.
- Once crispy, remove and place on some paper towel.
Cook the pasta
- Cook the pasta in a pan of salted water for 1 minute less than stated on the packet, saving some pasta water for the mixture.
Make the sauce
- Heat the oat milk or cream in a pan over a medium heat.
- Once warm, mix through the sun-dried tomato pesto.
Fold through the pasta
- Once the sauce is warm, fold through most of the breadcrumbs and the pasta, a dash of pasta water, the zest of 1 lemon.
- Cook until everything is piping hot.
Time to serve
- Once the pasta has cooked, spoon onto a plate and top with the leftover breadcrumbs and some crispy sage and pepper.