What to Do With Leftover Pasta & Grains
Cooked grains and pasta are some of the most versatile leftovers you can have on hand. Don't let them go to waste — here's how to turn them into something you'll actually look forward to eating.
Leftover Pasta
Cooked pasta sitting in the fridge is not a sad sight — it's an opportunity.
🍜 Pasta soup. Add leftover pasta to any broth-based soup in the last few minutes of cooking. It soaks up the flavor and transforms a simple broth into something filling. Minestrone, tomato, and white bean soups all love pasta.
🍲 Baked pasta dish. Mix leftover pasta with a jar of marinara or a simple tomato sauce, pour into a baking dish, top with breadcrumbs or nutritional yeast for crunch, and bake at 375°F for 20–25 minutes. It's easier than it sounds and deeply satisfying.
🧊 Freeze it for later. Not ready to use it yet? Cooked pasta freezes surprisingly well. Portion into freezer-safe bags or containers and freeze for up to two months. When you're ready, drop it straight into boiling water for a minute or two, or add it frozen directly to soups and sauces. No thawing needed.
Whole Grains
Cooked farro, rice, quinoa, barley, millet — these are some of the most versatile leftovers you can have on hand.
🍛 Grain fried rice. Day-old grains are actually ideal for this — fresher grains can go mushy. Sauté aromatics and whatever vegetables you have, add the cold grains, a splash of tamari or soy sauce, and toss over high heat. Done in 10 minutes.
🍚 Grain pudding. Smaller grains like millet or rice make a creamy, comforting pudding. Simmer with plant milk, a touch of maple syrup, vanilla, and a pinch of cinnamon until thick. A surprisingly elegant use of leftovers.
❄️ Freeze in portions. Cooked grains freeze extremely well. Store in flat zip-lock bags or containers and freeze for up to 3 months. Defrost in the microwave in minutes for a ready-made meal base any night of the week.