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.
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.
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.
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.
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!
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