Today was that day of the week when my fridge had odd bits of vegetables and meat, that traditionally don’t go well together (I mean I even committed the Italian cookery crime of mixing different pasta’s together). But,since I couldn’t be bothered to go out shopping, with some creativity and instinct I made this experimental recipe which actually turned out to be delicious.
There is no real quantities or measurements as it is cooked from scraps.
Quarter of a butternut squash
One bell pepper
1 tbsp dijon mustard
1tsp worcester sauce
1 tbsp soya sauce
1 tbsp balsamic vinegar
Splash of red wine (leftover from last night)
Oil to cook
1tsp corn flour
Pasta ( I combined different shapes including lasagne )
Salt to taste
Pre-heat the oven for Gas Mark 7.
Brown the sausages on a pan and then halve them before popping them into the oven for cooking. In the same pan, add all the vegetables cut in slices and cook for about a minute or so. Transfer the veg into the oven along with the sausages (use the same tray). Then add flour (sprinkle half a tsp), red wine, balsamic vinegar, soy sauce, mustard and worcester sauce.
Cook until all the juices are absorbed by the veg and the sausages are cooked. Takes about 20 to 30 minutes.
Simply cook the pasta in boiling salt water. For the roux, in a pan melt the butter, add the rest of the flour. Fry for a few seconds and then add the milk. Whisk it until all the lumps disappear. Add the pasta & Cheese. Voilà!!
Serve hot with a sprinkle of black pepper or chilli flakes! Enjoy!