One night a few weeks ago, I found out that I was working out the next day. Knowing the area I realised that I wouldn’t be able to find anything healthy to eat whilst I was there and so I should probably take something with me — but it was late at night and I wasn’t able to nip out to the shops to bring something to take with me!
Thus, Cupboard Pasta Sauce was born. It’s made entirely out of stuff I found in the cupboard of freezer of my flat that night. It was actually pretty delicious — I brought some grated cheese and basil leaves with me, and I simply stirred them through after heating up. It was delicious.
I recommend this for people who are trying to keep their food budget low, as it’s fairly cheap to make. It’s good to take for lunch, but I did also eat it when I was home and wanted something quick to snack on. And it’s versatile — I stirred the last portion in my leftover braising steak chilli when I didn’t have enough for a full meal of either.
- 1 red onion
- 2-3 garlic cloves
- Balsamic vinegar
- Can of tomatoes
- 340g (ish) can of sweetcorn
- Frozen peas
- Pasta, cheese and mixed leaves to serve
- Dice the onions and fry in Fry Light or a drizzle of oil 'til soft and dark. Add the chopped garlic cloves, a pinch of salt and a glug of balsamic vinegar. Stir and fry on a medium heat for a few minutes more
- Tip in the can of tomatoes and a tablespoon of oregano. Half fill the can, swill, and chuck that in too. Simmer until the sauce is as thick as you'd like it — 15 minutes or so
- When you've got about 5 mins of cooking left, throw in the drained can of sweetcorn. Fill the can with frozen peas, then add that too
- To serve, get a portion of wholemeal pasta (around 30-40g) and toss the two together. Add mixed leaves and some cheese