This is my favourite no waste Friday meal yet, it was delicious!
Those of you who don’t know what I’m talking about, I do a Friday clear out of my fridge and make dinner from whatever is left over – think of it like, Ready Steady Cook to save the veg that’s about to go off.
I also have my cupboard stashed with lentils/beans and peas for days when I’m stuck. There wasn’t a huge amount left over in the fridge (only a few carrots) but with a few basic press essentials here’s a very delicious meal.
• 350g green split peas rinsed
• 2 large garlic cloves
• 2 large or 4 small carrots peeled and diced into tiny pieces
• 1 red onion peeled and diced very finely
• 1 tbsp. maple syrup
• 1.5 tbsp. tamari
• 50ml water
• 1 tbsp. dried oregano
• 1 tsp sweet paprika
• 8 basil leaves torn
• 500g tomato sauce/passata (go for a good quality preferably chunky sauce)
• In a large saucepan, add the split peas plus 1 litre of water and cook as per instructions. This will take about 40 minutes.
• Next, pop your spaghetti or choice of pasta on to cook as per instructions. Once cooked drain off any excess water.
• Once the split peas are cooked drain off any excess water.
• Using a deep pan (or the saucepan from the lentils once cleaned) over a medium- high heat add the olive oil and red onion.
• Stir and cook for 2-3 minutes colouring the onion without letting it burn. You can add the 50 ml water here to stop and sticking to the pan.
• Add in the garlic, oregano, paprika and cook for 1 minute.
• Toss in the cooked split peas and the tomato sauce.
• Stir in the maple, tamari and basil leaves and bring to a gentle simmer for 3 minutes combining all the flavours.
• Stir in the cooked pasta.
• Serve with some vegan cheese shavings and fresh basil leaves.
• I used vio-life vegan cheese here as its melts very nicely.