Sig's roast chicken, roast cauliflower, onion and mushroom pasta

Name: Sig's roast chicken, roast cauliflower, onion and mushroom pasta
Total time: 1800 s
Yield: 2 people
Cuisine: British
Ingredients: 250 grams or so dry pasta; Water to boil pasta,+ water to cool pasta; 1/2 onion; 2 teaspoon garlic; Leftover, raw cauliflower; Leftover, cep mushrooms; Leftover, roast chicken; 3 tablespoon leftover, beef dripping; Salt, pepper and Maggi liquid seasoning

Sigrun @sigrun

German, living in England

We never waste our leftovers, as you can tell from my other recipes. Here I used a few ingredients to make a dish that can be eaten warm or cold.

Sigrun @sigrun

German, living in England

We never waste our leftovers, as you can tell from my other recipes. Here I used a few ingredients to make a dish that can be eaten warm or cold.

Saved

Ingredients

30 minutes

2 people

250 gramsor so dry pasta
Water to boil pasta,+ water to cool pasta
1/2onion
2 teaspoongarlic
Leftover, raw cauliflower
Leftover, cep mushrooms
Leftover, roast chicken
3 tablespoonleftover, beef dripping
Salt, pepper and Maggi liquid seasoning

Saved

Steps

30 minutes

1

Put on a pot of water, bring to boil for the pasta. Heat half the dripping. Finally chop onion add this to pan with dripping, soften slightly. Break up the leftover cauliflower add to pan with onions. Cook until cauliflower takes on a slight roasted colour.
2

Add finally minced garlic. Slice mushrooms add both to the pan with cauliflower. Slightly brown all ingredients, add more dripping if needed. Season with salt pepper and Maggi seasoning to taste.
3

In the meantime add the pasta to boiling water, turn down to simmer, cook until al dente. Remove from hot water rinse under cold water.
Slightly season with salt.
4

Bring the dish together mixing all ingredients. Taste and adjust seasoning if needed. For a twist add mayonnaise, petit pois (small peas) or sweetcorn.