Three easy no food waste recipes

One of the most effective ways to decrease your environmental impact and save money is by reducing food waste at home. We’ve shortlisted 3 quick and easy meal ideas below with minimal waste and maximum flavours!

Recipe 1: Pasta with a Punch!

Serves 4

Image: Ingredients for pasta with a punch

This pasta dish is a great way to use up leftover veggies, whether they're sitting in your fridge or pantry. You can swap out the veggies depending on what you have on hand—perfect for those busy days when you don’t have time for a trip to the store.

Ingredients:

• 400g pasta of your choice (or 4 servings)

• 200g tomatoes (any type) OR 1 can whole tomatoes

• 1 onion

• 1 garlic (optional, can also substitute with garlic powder)

• 150g vegetables (use whatever you have left: carrots, zucchini, bell peppers, spinach, etc.)

• 1 block of feta cheese

• 2 tbsp olive oil

• Salt and pepper to taste

• Additional seasonings or herbs like garlic powder, dried oregano, basil

Recipe:

1. Preheat your oven to 180°C (350°F).

2. Peel the garlic, slice the tomatoes and onion, and chop your veggies into smaller pieces. Place them on a baking tray.

3. Crumble the feta cheese over the vegetables. Drizzle a little olive oil on top and season with salt, pepper, and any herbs you have on hand (basil, oregano, or thyme work great!). Add garlic powder here if you didn’t have a garlic on hand.

4. Roast the vegetables and feta for 30 minutes, or until soft and slightly caramelized.

5. While the vegetables are roasting, cook the pasta according to the package instructions.

6. Once the veggies are done, transfer them to a blender or food processor and blend until smooth (or leave a little texture if you prefer).

7. Toss the pasta with the blended sauce and serve.

Tip: This dish works well with different veggies, so feel free to use up whatever you have left in your fridge! You can also use up any leftover bacon or sandwich meat you have by topping the pasta with them.

Recipe 2: One-Pot Chicken Rice

Serves 4

Image: Ingredients for one pot chicken rice

This One-Pot Chicken Rice is a quick and flavourful meal that uses minimal ingredients and comes together in just one pot. It’s perfect for busy days and can be made with any green vegetables you have on hand. Plus, you can easily adjust the recipe to be vegetarian or vegan friendly by swapping the chicken for mushrooms or tofu.

Ingredients:

• 2 tbsp cooking oil

• 4 chicken thighs (or breasts)

• 1 onion, chopped

• 2 garlic cloves, minced (optional. Can be replaced with garlic powder)

• 1 tsp grated ginger (optional)

• 1 ½ cups of white or brown rice

• 2 cups of chicken or vegetable stock (or water with a bouillon cube)

• your choice of vegetables (bok choy, Chinese brocolli, spinach, brocolli, frozen or diced vegetables, carrots, etc)

Sauce

• 2 tbsp chinese cooking wine (optional. Can be replaced with dry sherry or mirin)

• 1 ½ tbsp oyster sauce or hoisin

• 1 ½ tbsp soy sauce or dark soy sauce

• ¼ teaspoon pepper

  
  

Recipe:

1. Marinade chicken in sauce for 10 mins to overnight (can skip if pressed for time)

2. Chop, cut and prepare onion, garlic and choice of greens.

3. Heat oil is a large pot over medium heat, add chicken to the pot (shaking off and reserving the marinade)

4. Brown both sides of the chicken- about 2 minutes on each side, don’t worry if not cooked through. Remove chicken and set aside.

5. Add more oil to pot if required, then add onion, garlic and ginger, cook for 2 minutes.

6. Add rice to the pot and stir to coat them in oil. Add stock and reserved marinade to pot. You can add vegetables that take longer to cook like the stalk of asian greens, frozen veggies, or brocolli if you’re using any. Stir.

7. Add the chicken to the top of the pot, cover and once it starts to simmer, lower heat to medium.

8. After 15 minutes, you can add any leafy parts or quick-to-cook vegetables to the top of the pot and put the lid back on.

9. Cook for 5-10 minutes, or until liquid is absorbed (tilt to check).

Tip: Feel free to adjust the recipe and ingredients to use up whatever you have, just take note of the cooking time of each ingredient and adjust accordingly.

Recipe 3: Use everything soup

Serves 4 

Image: Ingredients for use everything soup

This hearty, nutritious soup aims to use put everything to good use. It aims to use the whole of each ingredient to avoid waste, and you can also add any leftovers you have in the fridge. So, whether you’re using what you have at home, or buying ingredients as you need, this avoids awkward leftovers that gets forgotten in the back of the fridge.

Ingredients:

• 2 tbsp olive oil

• 1 litre of vegetable or chicken stock

• 2 x 400g cans cannellini beans

• 2 carrots

• 1 onion

• 1 large potato

• Any other vegetables you want to add (celery, tomatoes, green beans, spinach, zucchini)

• 1 tbsp tomato puree (optional)

• Salt and pepper to taste

• Herb or seasoning (garlic powder, thyme, oregano)

Recipe:

1. Heat oil in a large pan on medium heat and cook the onions, carrots, potatoes, and any vegetables that will take some time to soften or will benefit from browning. Cook for about 10 minutes.

2. Add stock, tomato puree, and seasoning or herb, bring to simmer and reduce heat to low.

3. Add cannelini beans and quick-to-cook vegetables like zucchini, tomatoes and green beans. Cover and simmer for 15-20 minutes or until the vegetables are tender and the soup has thickened.

4. Season with salt and pepper to taste.

Tip: Elevate the dish by topping it with complimentary ingredients you have on hand like feta, parsley, chili flakes, nuts, or even a poached egg. Serve with bread on the side for dunking.

Image: Use everything soup

There are tons of other creative recipes that can be easily adjusted to help you reduce food waste in your kitchen. For more creative ways to cook, OZHarvest has a list of Use It Up Recipes that helps you cook with what needs using up!