Thick, creamy, tangy and delicious; this bread aioli is a great way to use up stale and even frozen bread. Serve it as a dip or a sauce.
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This yummy pasta recipe uses the entire silverbeet - stalks and all. The silverbeet leaves are wilted down with a little lemon juice. The stalks are blanched and then oven roasted until slightly caramelised, which makes them super tender, then topped with a herb & lemon crumb. It's all tossed together with a thick pappardelle pasta and a good helping of grated parmesan.
Brimming with leek greens and silverbeet stalks, this delicious Autumnal vegetable tart is the perfect zero-waste meal. The best thing is you can adapt the recipe to use whatever greens you have on hand.
This One Pot Tomato Pasta recipe is part of the Recipe Remix series, see tips for more remix versions.