Make that leftover Sunday roast into a terrific Tuesday (or Wednesday!) night special, from our friends at Love Food Hate Waste
LFHW say: “Make that leftover Sunday roast into a terrific Tuesday (or Wednesday!) night special. This dish is equally delicious made with leftover roast chicken or lean pork. We’ve used pappardelle pasta, as its wide ribbons are perfect with the delicious creamy sauce, however it’ll work just as well with any other long flat pasta such as tagliatelle or fettuccini.”
Credit: Love Food Hate Waste | lovefoodhatewaste.com
Serves 4
20-30 minutes
Ingredients:
- 400g leftover roast beef, sliced thinly into strips (or chicken/pork)
- 250g pappardelle pasta
- 1 large onion, sliced
- 150ml (½ tub) of crème fraîche
- 150ml beef stock
- 1 box mushrooms (white capped or chestnut), sliced
- 2 tbsp chopped parsley
- 1 tsp cornstarch
- 1 tbsp butter
- Olive oil
- Salt & pepper to taste
- A good pinch of paprika
Method:
- Add a little oil to a large skillet or pan and slowly sweat off the onions until soft and caramelised.
- Meanwhile, cook the pasta according to packet instructions, drain, and set aside.
- In a separate non-stick frying pan, add the butter and a little olive oil on a medium-high heat. Add the mushrooms, season generously with salt & pepper, and fry until golden brown. Cover and keep warm on the hob.
- Add the roast beef slices to the skillet with the cooked onions and cook for a few minutes until warmed through.
- Stir in the crème fraîche and beef stock. Bring up to the boil and reduce down to a simmer. If needed, you can thicken with a little cornstarch mixed in with 2 tbsp water.
- Add the cooked mushrooms and pasta to the skilled and toss to coat the pasta and mushrooms with the creamy sauce.
- Check seasoning, sprinkle over a good pinch of paprika and scattering of chopped parsley – serve immediately.
