So let me guess… Your eyes were bigger than your belly, you made more soup than you could eat and now you’re swimming in leftovers?
This is a super quick and delicious pasta recipe, great to throw together at the end of a long day.
You will need:
Leftover Slow Cooker Thai Pumpkin Soup – fresh or frozen around 3/4 Cup
Around 2Tbsp leftover Cashew Nut Cheese – Optional
Around 4Tbsp Sour Cream/Natural Yoghurt – to thin out your leftover soup
1/2 Cup of Grated Cheese
1/2 Brown Onion – Diced
2 Cups of Wholemeal Macaroni Elbows
1/2 Free Range Chicken Breast, Sliced – Optional
First things first…
Add your pasta to a pot of boiling salted water with a little olive oil and cook until al dente. In a cast iron pan or similar add a knob of butter and sweat your onions until softened, then add your Chicken (if using) and cook until, well y’know, cooked!
While this is happening mix the soup, cashew nut cheese, grated cheese and sour cream in a jug, season well and add to the pan of onions and chicken. Stir to combine and leave until heated through. By now your pasta should be ready, drain all but a little of the cooking water. Add that into the pan of pumpkiny-cheesy-goodness, mix it all together and enjoy
Because of the pumpkin soup the colour will resemble american Mac n cheese, but you can be happy chowing this down with the knowledge its full of pumpkin and carrot, you can always add a salad on the side too x