We’re with low waste chef and author Max La Manna as he makes a vegan super green spaghetti dish using leftover veggies that would otherwise be thrown away. Max compliments this vibrant dish with a tomato side salad and homemade dressing.

70 per cent of food waste in the UK comes from people’s homes and we’re on a sustainability mission to help you reduce the amount of food you throw away, as well as committing to cutting 50% of food waste across our supply chain by 2030.

Our #TooGoodToWaste series brings you top tips, tricks and recipe ideas from chefs and cooks who are passionate about sustainability and reducing food waste too. We’ll be focusing on some of the most wasted food items in the UK and showing you how to use them up in delicious ways rather than throwing them in the bin. If we can all just buy the food we need and use it all up, we can make a difference.


Ingredients for the pasta dish:
360g dried Essential Spaghetti
2 leftover broccoli stems, roughly chopped
2 cloves garlic, peeled and left whole
2 large handfuls spinach or bagged salad
1 lemon (scrubbed, or use unwaxed), zest and juice
50g Violife Prosociano Wedge, grated, plus plenty more to serve
1 handful, or ½ x 25g pack basil, including the stems, plus a few leaves to serve
2 tbsp extra virgin olive oil

For the full recipe: [ Ссылка ]

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