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Recipes

Leftover Spinach Soup Pasta


Mar 29, 2018

PREPARATION TIME

COOKING TIME

SERVES

2

PREPARATION LEVEL

Easy

Are you looking for a simple yet interesting way to use up your leftover spinach soup? Spinach Parmesan Pasta is your answer. Here is a quick recipe by Chef Kamini Patel to reuse leftover spinach soup into some mouth-watering dish.

INGREDIENTS

    Leftover spinach soup: 1 cup
    Diced onion: 1
    Diced garlic: 2 teaspoons
    Finely chopped tomatoes
    Sliced mushrooms: ½ cup
    Olive slices: 2 tablespoons
    Parmesan cheese
    Olive oil: 2 teaspoons
    Salt to taste
    Pepper: 1 teaspoon
    Chilli flakes: 1 teaspoon
    Fresh herbs (oregano, basil) or 1 teaspoon dried oregano + basil
    Plain greek yogurt – 90 grams pot
    Cooked pasta: 1 cup

DIRECTIONS

In a non-stick pan heat the olive oil with garlic and onions.
Cook for at least 5 minutes or until fragrant.
Then add the mushrooms and turn the heat on high.
Once the mushrooms are done, add the tomatoes with salt, chilli flakes and herbs, and lower the heat slightly.
Then add the soup and stir and let cook for at least 15 minutes
The soup will have reduced into a sauce, then stir in the olives.
In the meantime, place a large pot of water to boil on the stove.
Once the water comes to a boil, add some salt and a few drops of oil.
Add the pasta to cook as per it’s packet instructions.
Once the pasta has cooked through, drain the pot and add the pasta to the cooking sauce.
Stir and then remove from heat.
Stir in the Greek yogurt and parmesan cheese and divide into two serving plates.
Drizzle some olive oil on top.

About Kamini PatelFollow On

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The cheerful Kamini Patel is a wizard at quick and easy-to-make global cuisine, dips and bakes. She is also a food blogger, writer, lawyer and communications consultant. Allow her to make your dinner times fuss-free and delicious with wonderful vegetarian recipes.

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