I really like having quite a substantial meal for lunch and this one was so filling and nourishing. I also absolutely hate wasting food so I whipped this up mostly with things I had lying around. I made some steamed broccoli and sweet potato with dinner last night so I chopped all those leftovers up and added them. And although not the traditionally slow cooked ragout this one is super quick and simple to whip up and I served it with gluten-free pasta so that it felt really indulgent but without that bloated feeling.
- Gluten-free pasta (however much you desire but I made extra because I made quite a bit of ragout and plan on having it as leftovers in the next couple of days)
- 1 can crushed tomatoes
- About 2 cups leftover cooked vegetables (I used steamed broccoli and sweet potato but pretty much anything will work - roast vegetables would probably be delicious)
- 1 onion, finely diced
- 1 tbs olive oil
- 1 can canellini beans (could also use kidney beans or 5 bean mix)
- A sprinkle of chilli flakes
- Sprinkle of dried oregano
- Salt and pepper
- Boil water for the pasta and when boiled add the pasta. Cook as directed on the packet.
- In a medium frypan heat the olive oil and saute the onion.
- When the onion is translucent add the tomato, cooked vegetables, beans and herbs & spices.
- Cook for about 5 minutes and then spoon over cooked pasta.
- If you feel like it add some grated parmesan or cheddar or leave it as is and you have a delicious vegan lunch or dinner.
Both in order to be more economical and to aid the environment, using all your food and wasting the absolute minimum is essential. It can also force you to use your creativity and come up with some new recipe ideas, which is something I love to do. This recipe is just a rough guide to something delicious you could whip up for lunch but you can take it in so many different directions!