PASTA with CHIMICHURRI SAUCE
Leftovers! I know not everyone is a fan of leftovers, but I am. There are so many great things you can do with your leftovers before they go bad. This semi-homemade Pasta with Chimichurri sauce recipe is a perfect example of turning leftovers into an awesome meal.
I used the roasted tomatoes and Portobello mushrooms from the Portobello Steak recipe for this recipe. Then, topped it off with the remaining chimichurri sauce. The pasta used in the recipe is just store brought vegan pasta. I will link a couple of options below.
FOR THE LOVE OF TOMATOES
Homemade tomato sauce is something I always intend to make but always succumb to the convenience of store brought. The truth is tomato sauce is so easy to make and, in my opinion, is so much better when it’s fresh. So, why not use leftover roasted tomatoes to make homemade tomato sauce finally?
Tomatoes are a great source of vitamin C, potassium, and lycopene. We hear a lot about vitamin C and potassium but not so much about lycopene. According to Healthline.com, “lycopene is a strong antioxidant that can protect your body against oxidative stress and offer some protection from certain environmental toxins and chronic diseases.”
Let’s get into the Recipe!
The best thing about leftovers is that they are easy to make. Add roasted tomatoes, fresh tomatoes, garlic, oregano, basil, olive oil, salt, and pepper to a blender. Blend until you reach your desired consistency. If the sauce is too chunky or thick for you, add water to thin it out. Add the blended sauce to a pot. Cook on low for 10 -15 minutes. Stirring occasionally, so the sauce does not stick in the pot.
In a separate pot, cook the pasta per the directions provided on the packaging. Once done, drain the pasta and add to simmering tomato sauce. Remove from heat and toss the pasta in the tomato sauce until the pasta is well coated. Warm up the leftover Portobello mushrooms and cut them into cubes. Top the pasta with mushroom cubes and chimichurri sauce.
Just A Suggestion…
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Pasta with Chimichurri Sauce
Ingredients
- 4 roasted tomato halves
- 2 whole Roma tomatoes – remove tops
- 4 cloves garlic
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 2 Tbsp olive oil
- Pinch of salt
- Pinch of pepper
- Pasta
- 3 Portobello mushroom cap – cubed
- Chimichurri sauce
Instructions
- Add roasted tomatoes, fresh tomatoes, garlic, oregano, basil, olive oil, salt, and pepper to a blender. Blend until you reach your desired consistency. If the sauce is too chunky or thick for you, add water to thin it out.
- Add the blended sauce to a pot. Cook on low for 10 -15 minutes. Stirring occasionally so the sauce does not stick to the pot.
- In a separate pot, cook the pasta per directions provided on the packaging.
- Once done, drain the pasta and add to simmering tomato sauce. Remove from heat and toss the pasta in the tomato sauce until the pasta is well coated.
- Warm up the leftover Portobello mushrooms and cut into cubes. Top the pasta with mushroom cubes and chimichurri sauce.
