What better way to use your leftover pizza, breads and vegetable stems and peels, than to make a delicious traditional Italian (Emilia Romagna) dish called Passatelli in brodo (short noodles in broth)?
In this vegan version we don't use eggs and parmesan, but we use tasty pizza leftovers, stale bread, leftover aquafaba (chickpea water) and a tasty broth made with leftover vegetables of all kinds, from potato skins to chard roots. Let's do it!
- Mash potato ricer
For the zero waste broth
- 3 L cold water
- 5 pieces of chard stems
- 3 pieces of leek peel
- 1 old celery stalk
- 1 clean onion peel
- 1 old onion
- 1 old red chili pepper
- 5 pieces of black kale stems
- 1 red beet skin
- 5 potato skins
- 1 broccoli stem
- 1/2 squeezed out lemon skin
- 3 sprigs of thyme
- 1 old carrot
For the zero waste pizza noodles
- 2 tbsp ground flax seed
- 1 can chickpea water aquafaba
- 250 grams leftover stale pizza vegan
- 250 grams leftover stale bread
- 3 tbsp nutritional yeast
- 2 tbsp tomato paste
- 1 sprig thyme
- salt and pepper
- 1 bunch carrot tops the green leaves on top of carrots
Make the broth
- In a large pot full of cold water, add all the leftover veggies that you have. It doesn't matter if you don't have the same as in the ingredients above. Be creative!
- Bring the water to a gentle boil, and let the veggies simmer in there for at least 1 hour.
- Take off the heat, remove the vegetables from the pot, and filter the broth either in a fine strainer, or through a cheese cloth.
- Season with some sea salt and set aside.
Make the pizza noodles
- In a small bowl make two flax eggs with 2 tablespoons of ground flax seed and 2 tablespoons of aquafaba. Stir and set aside for 10 minutes.
- In a powerful blender, blitz up the stale bread and the leftover pizza. Turn it into crumbs.
- In a bowl, add all the other ingredients to the bread and pizza crumbs (flax egg, chickpea water, nutritional yeast, tomato paste, salt, pepper, thyme). Optionally you can add some lemon juice and extra virgin olive oil. If the dough is too dry, you can add some water.
- Knead the mixture into a dough, and keep kneading for about 10 minutes. Set aside, cover with a damp cloth, and let rest for about 15 minutes.
Cook the pizza noodles in the broth
- Bring the broth to a boil and make sure the broth is well seasoned with salt.
- Place part of the pizza dough into a potato ricer and squeeze the little warms that come out of it directly into the boiling broth. Those are called passatelli in Italian.
- Boil for about 1 to 2 minutes, then serve on a plate in warm filtered broth.
- Sprinkle with finely chopped carrot tops (the green top part on top of carrots that looks like parsley). They taste amazing!
NUTRITION PER PORTION
STEP BY STEP VIDEO RECIPE
We hope you liked this zero waste pizza noodles. They are environmentally friendly, wallet friendly, creative, and most importantly delicious. We think you might also like our vegan carbonara and our creamy pizzaiola bake.
And if you have any tips or questions, we would love to hear from you in our comment section below.
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