Leftover Roast Dinner Pasta

Sausage, Squash, Carrot and Cabbage Pasta

I’m sure this has been done before. I mean, it’s basically leftover roast dinner tossed with pasta and plenty of butter. I’d previously made Mrs Rachel Brady’s delicious and easy Sausage and Root Veg Traybake and had some leftovers that wouldn’t quite stretch to two people on their own.

So I chopped up the sausage and veggies and reheated them in lots of butter and the starchy cooking liquid from the pasta to make a kind of sauce. Sometimes it’s nice to have a pasta dish that isn’t cheese or tomato based too, so this serves a few purposes, and would be just as yummy with leftovers from a ‘real’ roast dinner. All the quantities are approximate, since it will depend on your leftovers.

Hope you enjoy!

Leftover Roast Dinner Pasta
(serves 2)

2 cooked sausages (or a portion of other leftover roast dinner meat)
2 large cooked carrots
1 cooked beetroot
1 handful cabbage
1/2 cooked onion
2 tablespoons butter
200g pasta
salt and pepper.


1.  Put the pasta onto boil according to the packet’s instructions and add the cabbage.
2. While the pasta is cooking, chop up the meat and roast veggies into bitesized pieces, and cook them on a medium heat with the butter for 5 minutes.
3. Take a ladle of the pasta cooking water and pour it into the sausage / vegetable mix and stir. Continue to cook for another 5-7 minutes.
4. Drain the pasta and combine the two pans, seasoning generously.


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