Vegan Mustgo Pasta

Vegan Mustgo Pasta
Vegan Mustgo Pasta

Ok, this is one of those recipes that is hard to write because it was just a little of this and a little of that from the refrigerator. Using up leftovers and odds and ends can be hard, but essential to reduce food waste. I HATE throwing away food! Because of this I have developed a skill for putting things together and making a new dish. My mom used to call this Mustgo as in “this must go, that must go.” As children my brothers and I would actually as for “musko” thinking it was an actual dish.

For this mustgo I had mostly odds and ends that needed to be used up before we left for a trip. Not enough of anything to make an actual recipe. We also had leftover pasta. I always seem to make more pasta than sauce. For the vegetables you could use leftover stir-fry, fajita vegetables, or frozen whatever. The sun-dried tomatoes are optional as not everyone has them in their refrigerator all the time as I do:) Nutritional yeast is also optional, but totally delicious. Happy mustgo to you!

Vegan Mustgo Pasta

Ingredients

  • Leftover cooked pasta, about 3 cups
  • 1 TBL olive oil
  • 1 TBL oil from sun-dried tomatoes (optional)
  • 1-2 cups of vegetables (I used 1 onion, 3 mushrooms, and a little broccoli)
  • 1/4 vegetable broth
  • 2 TBL nutritional yeast (optional)
  • salt and pepper to taste
  • 3 cloves garlic, minced
  • 2 TBL sun-dried tomatoes in oil, sliced
  • 2 TBL fresh basil or 1 tsp dried (optional)
  • 1 Tomato, chopped (optional)

Instructions

  1. Heat oils in skillet over medium heat.
  2. Add vegetables and saute until cooked through.
  3. Add the leftover pasta, vegetable broth, nutritional yeast, and salt and pepper.
  4. Cook until vegetable broth has evaporated.
  5. Add garlic, sun-dried tomatoes, and fresh tomato cooking 2 minutes.
  6. Add the fresh basil if using, and toss lightly before serving.
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