How to Glow-up Your Leftovers with Roast Rebel Penne

After cooking my big Summer Roast Chicken (because yes, I always cook extra for a reason), I needed a quick and rebellious way to turn those leftovers into something delicious for lunch. With the kids home for the summer, I want food that’s simple, tasty, and just a little unexpected — like this bold red lentil and beetroot pasta I grabbed from Aldi.

I spotted some leftover penne pasta in the cupboard (not quite enough on its own), and with some double cream sitting in the fridge, the rebel in me decided — why not mix it all up? The result: Roast Rebel Penne — creamy, herby, and completely untraditional.

• 1 pack of Aldi Red Lentil & Beetroot Pasta
• Leftover shredded roast chicken (from my Summer Roast Chicken recipe)
• 100ml double cream
• 1 Jar of Tesco Chilli & Tomato Pesto (or any tomato-based pesto you like)
• 1 tbsp dried oregano
• A handful of fresh coriander, chopped
• Salt to taste

Method:

1. Boil the pasta
   Bring a pot of salted water to the boil (I pre-boiled mine in the kettle to speed it up). Add in your lentil & beetroot pasta and cook for about 10 minutes. It should still have a little bite.
2. Shred your roast chicken
   While that’s cooking, grab your leftover chicken and shred it up with a fork and knife — or your hands if you’re feeling rustic. Chop your coriander too while you’re at it.
3. Heat the pesto
   In a pan, add about the chilli and tomato pesto. No need for oil — the pesto’s got it covered. Let it sizzle a bit to release the flavours.
4. Add a little rebel shake
   Pour a bit of water into the empty pesto jar, shake it up, and pour that into the pan too — nothing wasted. Stir in the shredded chicken, pop on the lid, and let it simmer for about 3 minutes on low heat.
5. Cream it up
   Now stir in your 100ml of double cream and 1 tablespoon dried oregano. Let that bubble gently for another 3 minutes. It’s starting to smell amazing at this point.
6. Toss in the pasta
   Add the drained pasta to your creamy, herby sauce and stir well so every piece is coated. Then switch off the heat and stir in your chopped coriander for that fresh finish.
7. Serve & devour
   Plate it up while it’s hot. It’s vibrant, comforting, and totally not what anyone expects from “leftovers.” Even my littlest rebel couldn’t wait to dig in.

Why this dish is rebellious:

Because it takes leftover roast, mixes pasta types (why not?), skips the cheese, and adds a punch of flavour — all while keeping it low-budget and full of flair. It’s comfort food with personality.

Did You Know?
Red lentil and beetroot fusilli pasta isn’t just colourful—it’s packed with health benefits!

• Red lentils offer plant-based protein, fibre, and key nutrients like iron, potassium, and folate, supporting muscle health, digestion, and energy levels.
• They also have a low glycaemic index, helping manage blood sugar levels.
• Beetroot adds more than just colour—it’s rich in nitrates that can help lower blood pressure, improve blood flow, and even boost exercise performance.
• Together, they make a nutrient-dense, gluten-free alternative to traditional pasta, with potential benefits for heart health and overall wellness.

A delicious way to fuel your body and support a healthy lifestyle!

Still have leftover chicken? Here’s my Croissant Chicken Grill.