Name of Recipe: Leftover roast meat & vegie pasta
Number of People: serves 4
Ingredients:
150g spiral pasta
1200 mls boiling water
salt
500g leftover roast vegies & meat, cut into small pieces (I used beans, potatoes, mashed pumpkin, cauliflower, a Yorkshire pudding, carrot and roast pork)
180g leftover thick cheese sauce (slightly heated in the microwave to help with the mixing process later)
260g chicken stock
Preparation:
Pour the boiling water into the bowl, add the pasta and salt to taste and cook 12 mins/varoma temp/reverse/speed 1/MC tilted.
Drain the pasta through the steaming basket and return it to the bowl.
Add remaining ingredients and cook 5 mins/100o/reverse/speed 1.
Add S & P to taste.
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