What can I do with my leftover juice pulp? As big advocates for waste reduction, we LOVE this question. By re-using your pulp, you can actually make juicing entirely waste-free!
So how do we like to use up pulp in the MOD kitchen? Some of our favourite ideas include adding it to muffins or cakes, soup and sausage rolls. Other great ways include using pulp as a base for veggie burgers or sauces. You can also add the pulp to your garden compost or use it as chicken feed.
By far one of our favourite ways to use pulp is to add it to a pasta sauce. Today we are pleased to present a delicious, nutrient-dense vegan pasta sauce that we really hope you'll try! It's a great way to sneak in veggies for kids or the veggie-averse adults in your home.
Pasta Sauce with Leftover Juice Pulp
1 cup of leftover vegetable juice pulp (avoid pulp with citrus or too much fruit as it can be too sweet for a savoury sauce)
1 onion, chopped
2 gloves of garlic, chopped
1 large jar of tomato puree
1/2 cup of water
1/4 cup of sliced black olives (optional)
One packet of pasta
A dash of olive oil
1/2 cup grated vegan or regular cheese
Bring water to the boil in a large saucepan and add pasta.
Cook for 10-12 minutes, until al dente.
Start making the pasta sauce while the pasta boils, then drain and keep aside, returning to the saucepan off the heat.
Add olive oil, onion and garlic to a frypan. Saute until translucent.
Add juice pulp, continue to saute for 2-3 minutes.
Add tomato puree and water, stirring.
Add salt and pepper to taste.
Let simmer for 7-10 minutes.
Add olives in the last few minutes of cooking, if using.
Add the pasta sauce to the drained pasta, stir well.
Serve in bowls and top with shaved vegan or regular cheese
Enjoy! Looking for a juice recipe to obtain pulp? Try out our carrot juice recipe or kale and celery juice.