This recipe was created by vegan and Zero Waste chef Max La Manna when he visited the Newham Community Fridge to celebrate that there are more than 50 Community Fridges across the UK. Working with the ingredients he found in the fridge, Max showed how you can make delicious meals from odds and ends. Check out the simple steps below.

Ingredients (serves 4)

Sauce and pasta

  • 2 large tomatoes 
  • 2-3 cloves garlic
  • Approx 300g mushrooms
  • 1 Leek
  • 3tbsp oil – rapeseed oil or Extra Virgin
  • 1 aubergine 
  • One head of broccoli – including the stalk
  • Approx 1tsp Maldon Salt (or normal table salt is fine)
  • Approx 1tsp Black pepper
  • 400g Spaghetti
  • Zest of 1 lemon
  • 2 x tins tomatoes
  • 1/2 tsp of oregano
  • 1/4 tsp of thyme
  • 1/2 tsp smoked paprika
  • Approx 30g nutritional yeast

Potato skin topping

  • Skin of 3 clean large potatoes
  • 1/2 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp pepper             


To make the sauce and pasta

  1. Chop the tomatoes into quarters or halves, depending on size. Crush your garlic with the palm of your hand or back of the knife and chop finely. Slice the mushrooms and the leeks into approx. ½ inch pieces. 
  2. Heat 2tbsp of Extra Virgin olive oil on a low heat. Add the chopped veg and season with a generous pinch of smoked paprika along with the oregano and thyme, Maldon salt and a bit twist of pepper.
  3. Sauté the veg until soft before adding the tinned tomatoes.
  4. Chop the aubergine into 1inch cubes. Thinly slice the broccoli using every part of it, even the stalk.
  5. Put a pan of water on to boil - this will be for your pasta.
  6. Heat a frying pan with a tbsp of olive oil, once hot, add the aubergine, broccoli and cabbage. Add more oil as needed and a liberal dose of salt.
  7. Add your pasta to the boiling water and cook as per the pack instructions.
  8. Add 30ml of water to the aubergine and broccoli dish and remove from the heat once the aubergine is cooked through.
  9. Meanwhile blend half of your pasta sauce with the nutritional yeast and season to taste - you will have half pasta sauce and half nutritional yeast fortified sauce. You can go for one or the other or both. Let us know in the comments. Nutritional yeast is an excellent source of vitamins, minerals, and protein. It’s an excellent supplement to for vegans.

For the potato crisps

  1. While your pasta is cooking, peel the clean potatoes, save the potatoes for a meal dish later in the week - which you’ve already half prepped!
  2. Heat 2 tsp rapeseed oil in a frying pan.
  3. Once the oil is hot add the potato skins along with a pinch of salt and a pinch of pepper.  A further pinch of smoked paprika is optional. I’m a big fan.
  4. Turn in the hot oil until nicely browned. 
  5. Remove from the heat and place on a piece of kitchen towel to absorb the oil. 

To serve 

Mix the pasta with the pasta sauce and the veg. Top with fried potato skins and top with the zest of lemon. 

Watch this video to see how Max made the dish

Tried out Max's recipe? Let us know how you get on. Share your pictures on Instagram and tag @hellohubbub and @maxlamanna. We'd love to see! You can find out more about chef Max La Manna and the fact that there are now over 50 Community Fridges across the UK here