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#CleverKachen: Bouneschlupp Pasta

Got leftover Bouneschlupp? Turn it into pasta!

For the first CleverKachen Bouneschlupp remix, the soup becomes the base for a wonderfully creamy pasta. The macaroni cooks directly in the Bouneschlupp before being finished with cream, cheese and little mozzarella balls, with crispy Mettwurscht scattered over the top.

It’s a completely different dinner – made from yesterday’s soup.

→ Discover all three Bouneschlupp Clever Kachen recipes

#CLEVERKACHEN

Cooking with leftovers doesn’t have to mean eating the same meal twice. With a little planning, one base recipe can become several completely different dishes – while giving ingredients that might otherwise be forgotten in the fridge or cupboard a new purpose.

#CleverKachen is a project created in collaboration with the Luxembourg Ministry of Agriculture, showing how a little creativity in the kitchen can help us make the most of our food and reduce food waste at home.

Ingredients

SERVES 2

2 portions leftover Bouneschlupp (approx. 600g)
200g quick-cook macaroni (3–5 min cooking time)
1 tsp summer savoury (Bounekraitchen)
1 Mettwurscht
60ml cream
30g Parmesan or leftover cheese, grated
100g Luxembourgish mini mozzarella balls

Method

Bring the Bouneschlupp with the extra teaspoon of summer savoury to the boil. Add the macaroni and 300ml boiling water, so the pasta is just covered. Simmer without a lid for approx. 5 minutes, stirring regularly, until the pasta is cooked and most of the liquid has been absorbed.

Meanwhile, cut the Mettwurscht into quarters and fry in a frying pan without oil until lightly browned.

Once the pasta is cooked, stir through the cream and the grated cheese and cook for another minute. Take off the heat, fold through the mozzarella balls divide between two plates.

Top with the crispy Mettwurscht and serve.

#CleverKachen Tip: Leftover pieces of cheese are perfect for recipes like this. Simply grate whatever cheese you have left in the fridge instead of opening a new block. You can also grate leftover cheese and freeze it, ready to use straight from the freezer in pasta dishes, soups and gratins.