21 Days to Christmas: Roast Lamb Pasta

What do you do with left over food? That was a problem I had with roasts. Although we rarely indulge with a huge chunk of meat, I confess that I find that an attractive weekend meal/end of week meal where I can just chuck everything in the oven, turn it on and forget about it.

Of course, who can resist a good meat roasting. Think of the smell lingering in the air!

So with the leftovers, I decided to chop all the meat up, freeze it and cook it with pasta. The pasta soaked up all the lovely flavors from the roast..and it made a very tasty dinner indeed.

Roast Lamb Pasta (serves 4)
250grams of pasta of choice
1 cup of frozen peas
2 cups of baby spinach
couple of tablespoons of stock

leftover lamb roast with pumkin, sweet potato, rosemary, garlic, mushrooms..etc.

1) Cook pasta in boiling water.

2) Meanwhile, reheat lamb roast in a pan till VERY hot. Add other veges inside. Add stock if needed if mixture is a little dry. Simmer for around 5 minutes.

3) Toss pasta through. Serve with freshly cracked black pepper.

I’m sharing this with my favourite weekly event-Presto Pasta! Hosted and founded by Ruth from Once Upon a Feast this week.