What to do with leftover roasts? It’s always a question in our house and there are only so may Shepherd’s Pies or curries one can make.
The other night I decided I’d have a go at making up my own recipe – nothing fancy, just a simple pasta bake using the leftover lamb roast from the night before (which in itself was rather delicious thanks to a little Gourmet Garden Chunky Garlic and Gourmet Garden Thyme). So here it is – my Leftover Roast Pasta Bake with mini herby cheesy rolls.
For the pasta bake you will need (this recipe fed 2 adults & a 2yo with leftovers)
1 1/2 cups spiral pasta (you could use any pasta you liked)
frozen veg, as much as you like (I used frozen baby peas)
leftover lamb roast, shredded, as much as you like
50g plain flour
2 1/2 cups milk
1/2 teaspoon Gourmet Garden Chunky Garlic
Preheat oven to 180C.
Boil pasta until cooked. Drain and set aside.
Strip as much meat from your roast as you want. Mix pasta, meat and veggies in a bowl.
To make cheese sauce – melt butter. Add flour, stir until it boils and thickens. Gradually add milk, stir until it boils and thickens. Remove from heat, stir though cheese and garlic.
Pour cheese sauce over pasta and mix.
Pour into ovenproof dish.
(allow toddler to help herself to the mixture before you cook it – she goes back for seconds so this is a win!)
Cook 10 minutes or until cheese melted and golden.
Serve with mini herby cheesy rolls.
To make the mini herby cheesy rolls
1 tablespoon grated parmesan (the real stuff not the powdery stuff)
1 teaspoon Gourmet Garden Chunky Garlic
1 teaspoon minced garlic (just to add the garlic chunks)
1/4 teaspoon Gourmet Garden Thyme
1/4 teaspoon Gourmet Garden Basil
1/4 teaspoon Gourmet Garden Coriander (optional)
Mini bake at home rolls
Soften your butter (not melt it like I did) and add herbs. Mix.
Cut rolls in half. Spread each side with butter. Put back together.
Cook 10 minutes in 180C oven.
Disclaimer – I was provided a selection of herbs/spices from Gourmet Garden as part of their Blog Off Cook Off competition. Recipe and photos are my own.