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.
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.
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.