Pantry Pasta with Bagoong, which is a fermented shrimp paste from the Philippines. Along with some crispy chicken mince and roasted veggies, it’s the perfect pantry pasta meal.

Pantry Pasta

The only good thing about 2020 is that we all come out if it better cooks using what we have amirte?? I give you my version of a Pantry Pasta dish flavored with bagoong, which is a fermented shrimp paste from the Philippines. With the addition of super crispy mince and a good assortment of roasted veggies, you have yourself a very fulfilling meal.

What is in this Pantry Pasta Dish?

Well this is what I had for veggies: tomato, asparagus, eggplant, carrots and cauliflower. The tomato I used for as a fresh topping, so save that for later.

But for the rest of the vegetables I roasted them at 350 degrees for 40 minutes. This is how they look after roasting. These are the vegetables I had, so feel free to change it to what you have. A cup of 4 different vegetables is a good mix.

Next I purposely overcooked my chicken mince with 3 cloves of minced garlic. I highly recommend you cook the chicken mince until it’s super super crispy. Almost like breadcrumb crispy. You will not regret it at all. It adds a nice crunch too it. Oh, also you can use any mince even the vegan ones. Anything goes really in this recipe.

Then I flavored it with a tablespoon of bagoong and a touch of vinegar. Bagoong is super packed with briny seafood umami. I guess if I had to make a comparison to a familiar flavor it would be anchovies. So I would say this pasta is very similar to a Puttanesca.

Let’s Put This Dish Together

Angle hair pasta is my pasta of choice, but again you can choose to use what you have. Boil the pasta according to package directions. While it’s cooking add the veggies to the chicken mince. You might have to change to a bigger pot like I did to accommodate all the ingredients including the pasta.

Turn on the heat to medium low and mix the chicken and veggies together and add an additional 2 tablespoons of bagoong.

Mix well until all is heated through, then turn off the heat. Once the pasta is cooked reserve a cup of pasta water, then add the pasta in the same pot as the chicken and veggies.

Toss the pasta through and add 1/4 cup of pasta water until you get a nice slightly saucy consistency.

Ready to Serve

Serve the pasta on individual plates or bowls.

Top off with some fresh diced tomatoes. I didn’t have any green onions or chives, but it would be so so great with some of those too.

My husband had 3 servings and Abby said she would also like to have it for lunch AND dinner tomorrow. If my 5 year old things it’s that good, it means its THAT GOOD!

Other Pasta Dishes You May Like

Malunggay Pesto Pasta Recipe

Late Summer Tomato Pesto Pasta Salad

No Recipe Pantry Dinner with Pasta and Two Side Dishes

For more Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest. Or subscribe to get these recipes in your inbox. And if you make this Filipino Inspired Pasta Dish I would love to see it. Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

Pantry Pasta with Bagoong, Crispy Chicken Mince and Roasted Veggies

Pantry Pasta with Bagoong, which is a fermented shrimp paste from the Philippines. Along with some crispy chicken mince and roasted veggies, it's the perfect pantry pasta meal.

Course Main Course

Cuisine Filipino, Italian

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings Servings

Ingredients

1 Pound Ground Meat - Your Choice
4 Cloves Garlic Minced
4 Cups Variety of Chopped Vegetables - Whatever you have
1/4 Cup Olive Oil - Divided
Salt and Pepper
3 Tablespoons Bagoong
1 Tablespoon Vinegar (White, ACV or Rice will do)
1/2 Pound Angle Hair Pasta
1 Tomato Chopped
1 Tablespoon Thinly Sliced Green Onion or Chives

Instructions

First we are going to roast our vegetables. Pre-heat your oven to 350 degrees. Arrange your choice of veggies on a roasting tray. Drizzle with olive oil and season with salt and pepper. Roast for 40 minutes.
Next we are going to severely brown the meat to the point that it is nice and crunchy. Almost like bread crumbs. Turn the stove up to medium to high heat. In a large pot add in half the olive oil and the ground meat and garlic.
Keep cooking for about 7-10 minutes until the meat is golden, crumbly, brown and crunchy. At this point season with 1 tablespoon of bagoong and the vinegar. Cook for a further 2 minutes to impart the flavor. Turn off the heat.
Once the veggies are cooked add it to the pot of cooked meat and mix with the remaining bagoong.
Meanwhile cook your pasta according to the package directions. Reserve 1 cup of the pasta water and then add the drained pasta to the veggie and meat mixture. Keep the heat off and mix the pasta through. Add 1/4 cup of pasta water to create a nice glossy sauce. You just want it to not look dry and not look drenched. Just nice and glossy to make sure the noodles are coated with all the flavor.
Serve in individual bowls topped with fresh tomatoes and green onions or chives.

Notes

You will see this recipe is pretty free form. It gives you a guide, as the vegetables and type of pasta are interchangeable.

Note that if you are cooking something more hearty like cauliflower or sweet potatoes I would recommend steaming them for 5 minutes first to kick start the cooking process. If you have something like asparagus or eggplant like I did, you can straight roast them.