Clean Out the Fridge Pasta Delight

Do you have a favorite “clean out the fridge” meal? There’s something incredibly satisfying about turning the odds and ends in your fridge into a delicious dish. A half-used onion, a bundle of broccoli, and a wrinkled bell pepper can become a vibrant veggie romesco, while forgotten potatoes, wilting kale, and some sausage can transform into a hearty Tuscan potato soup. These meals are true lifesavers when you're looking to minimize waste and get creative!

This pasta recipe is perfect for those nights when you want to use up pantry leftovers. Picture sautéed mushrooms, beautifully chopped and coated in a spicy gochujang and tomato sauce, resulting in a dish bursting with umami and texture that clings perfectly to your noodles.

Speaking of noodles, have you ever made lasagna? You inevitably end up with leftover sheets rattling around in the pantry. Too few for another lasagna, but too good to toss!

Don’t let those extra noodles go to waste! Here’s a fun trick: take that box of lasagna noodles and smash them into shards. It’s a great task for little helpers or a fun stress reliever for adults.

Happy cooking!

Spicy Mushroom Broken Lasagna

Serves 2

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

2 tablespoons butter

250 grams white mushrooms, roughly chopped (any mushroom will work)

1 small onion, finely diced

3 large garlic cloves, minced

3 tablespoons gochujang (for mild, use 1)

1 tablespoon tomato paste

1/4 cup dry white wine, such as sauvignon blanc

1 can tomato sauce

1 pinch white pepper

1 pinch salt, or to taste

about 10 sheets lasagna noodles, cooked to al dente

1/2 cup reserved pasta water, as needed

1/4 cup grated parmesan, plus more for serving

Finely chopped parsley, for serving

Method

Sauté the Vegetables:

In a large skillet, melt the butter over medium heat. Add the chopped mushrooms and cook until browned and glossy, about 5 minutes. Then, add the garlic and onions, cooking until softened and fragrant, about 2-3 minutes.

Incorporate the Pastes:

Stir in the gochujang and tomato paste, mixing until well combined. Cook for 2-3 minutes until the pastes begin to stick to the skillet. Pour in the wine, scraping any browned bits from the bottom, and let it reduce until almost all the liquid evaporates, about 4-5 minutes.

Simmer the Sauce:

Add the tomato sauce and bring to a simmer. Reduce the heat to medium-low, then season with salt and pepper. Cook until the sauce thickens, about 5 minutes.

Prepare the Noodles:

While the sauce thickens, slice the lasagna noodles into 1-inch pieces. Once the sauce is ready, toss in the pasta. If necessary, add reserved pasta water a splash at a time to achieve your desired consistency.

Finish and Serve:

Remove from heat and stir in the parmesan cheese, adjusting seasoning to taste. Serve topped with extra parmesan and parsley.