Fridge Raid Breadcrumb Pasta

Prepare Breadcrumbs: Blend bread (250 g) into crumbs. Peel and dice cloves (4 garlic). Heat olive oil (2 tbsp) in a large pan over medium heat. Add the breadcrumbs, garlic, and salt (0.5 tsp). Cook until golden, then stir in chopped parsley (25 g). Remove and set aside.

Crisp Sage Leaves: In a separate pan, heat olive oil (1 tbsp) over medium heat. Fry leaves (5 sage) until crispy. Remove and place on some paper towel.

Cook Pasta: Cook spaghetti (500 g) in salted water according to package directions, subtracting 1 minute. Reserve some pasta water.

Make Sauce: In a clean pan, gently heat oat milk (100 ml). Stir in sun-dried tomato pesto (3 tbsp) until well combined and warm.

Combine & Serve: Add most of the prepared breadcrumbs, the cooked spaghetti, a dash of reserved pasta water, and the zest from lemon (1) to the sauce. Cook until piping hot. Serve immediately, topped with remaining breadcrumbs, crispy sage leaves, and freshly ground [pepper].