Due to an Eco Village meeting happening here tonight, I will be using last nights dinner for the Vego Challenge.
Yesterday was one of those days where we were both on the go all day long, and I found myself wondering what I was going to do for dinner. I've got to tell you that I was very tempted to duck up to the fish and chip shop.
But good sense prevailed and I remembered some leftover pasta sauce I had made 2 nights ago, using onion, garlic, tomatoes and zucchini from the garden, tomato puree that I'd preserved previously and some tempeh. I just added a few more tomatoes and some more puree, heated it up and put some pasta swirls on to boil.
While they were cooking I made up a crumble mixture using ;
175 gms rolled oats
50 gms parmesan cheese
Combine these 3 ingredients and rub in the butter.
Place sauce and pasta into oven proof dish and top with crumb mixture.Bake for about 30 mins in pre heated oven 180 C/ 350 F, until golden and heated through.
Very fast, very tasty, used up some leftovers and ready by the time Mark got in from the garden at 8pm.