Help me use the scraps from my fridge

[SunnySideUp1233]

I have some things in the fridge that really need to be used tomorrow but not sure what to do with them. Any ideas?

Need to use: half a tub of Mascarpone, 2 small courgettes, half a lemon, a few button mushrooms, half a red pepper.

Also available: carrots, onion, potato, eggs, pasta, rice, couscous, tinned tomatoes, chickpeas, lentils.

Pasta. Fry up the courgette, mushroom, peppers and any spice like paprika you have.

Dump into cooked pasta - swirl through with marscapone and the lemon juice.

How many people are you trying to feed? With that selection, I'd be cooking some pasta and while it cooks I'd fry the pepper, courgette and an onion, then the mushrooms, plus some garlic if available, squeeze the lemon juice over, let that mostly evaportate, mix in the mascarpone, season well, mix with the drained pasta and if you have any put out some grated Parmesan to add at the table. A bit of pesto would go nicely too.

Frittata, roast your veg. Combine eggs with mascarpone and bake. Serve with a g&t to use up your lemon!

I'd make a veggie pasta sauce and soup with that lot.

Pasta in a mascarpone and vegetable sauce

Well you can freeze the mascarpone so dont worry too much about that, I make cheese sauces out of that or 'custard' tarts by mixing egg in and baking in shop bought pastry (get the all butter stuff)

Or as others have said, mix with veg, makes a creamy sauce. You could mix the mascarpone with milk and make a rice pudding, use the veg to flavour rice, use the veg on a pizza

This is trying to change mascarpone to mascara.

I made a lemon and courgette soup last week that was gorgeous! Could put a dollop of mascarpone in when you warm it up to eat?

I've got a free app called goblin tools that does all sorts of things, one of them is to tell you what you can cook with specified ingredients - used it for the first time for you OP and it's come up with:

Dish Name: Creamy Courgette and Mascarpone Pasta

Serving Size: 2

Ingredients:

• 125g Mascarpone (4.4 oz)
• 2 small courgettes, sliced
• 1/2 lemon, juiced
• 100g button mushrooms, sliced (3.5 oz)
• 1/2 red pepper, diced
• 200g pasta (7 oz) (any type)
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions in salted water until al dente. Reserve 1/2 cup (120 ml) of pasta water and drain the rest.
2. In a large pan, heat the olive oil over medium heat. Add the sliced courgettes, button mushrooms, and diced red pepper, and sauté for about 5-7 minutes until the vegetables are tender.
3. Reduce the heat to low and add the Mascarpone and lemon juice to the pan. Stir until melted and combined, adding a little reserved pasta water to create a creamy sauce.
4. Mix the cooked pasta into the pan with the vegetables and sauce, stirring well to combine. Season with salt and pepper to taste.
5. Serve warm, garnished with a sprinkle of lemon zest if desired.

Another vote for frittata with that lot - onion, potato, courgette, mushroom, pepper, eggs, mascarpone and a little lemon zest. Frittata's great for freezing too so it wouldn't matter too much if you didn't want to eat it tomorrow, just use it.

Alternatively fry off onion, courgette, mushroom and pepper, turn it into filling for a couple of smaller omelettes, and top with mascarpone with lemon zest, juice, and a load of black pepper beaten into it. It would make an awesome pasta sauce too.

If you have any bread that needs using up you could also turn it into a tartine - cook off all the fruit/veg lightly then put a layer of bread into a loaf tin so that it covers the bottom and goes slightly up the sides (oil or butter the tin to stop it sticking), a small amount of beaten egg and mascarpone, a layer of the cooked fuit/veg, another layer of bread and then a good soaking with beaten egg and mascarpone, and bake until it goes golden.

My immediate thought was frittata. I have this on my meal plan this week already.

Just picking up on an idea above, savoury bread and butter pudding. Yes its a thing (either I invented it or someone else also does this), roasted veg sandwiches, lots of flavour, mustard, garlic, etc etc, then the 'custard' you could use the mascarpone and milk for this, bake in the oven with cheese on top.
Oh god!

I would roast all of the veg and then put it in the freezer ready for next time I was making a pasta bake

Your best option to use up mascarpone is frittata. The leftovers will be ok tomorrow.
I would do pasta sauce with the rest of vegs and freeze it if you don’t need it atm.

Hot whiskey with the lemon and a few cloves.

Spanish omelette with the courgettes etc and some potatoes.

Use the mascarpone for pudding, swirl through some lemon curd or jam and have with biscuits, or serve alongside fresh fruit or frozen berries.

Roast the veg and freeze. Sit on the sofa with the mascarpone and a spoon.

I think I will go with the frittata idea.
I always end up doing pasta with Mascarpone so will try something different this time and see how it turns out.

I also didn't know you can freeze Mascarpone. That will definitely come in useful in the future.

Roast the veg and freeze. Sit on the sofa with the mascarpone and a spoon.

I've been making this for years! Amazing skin fried red onions and cheese in

*amazing WITH

Oh soul mate!

Yes I normally make it with cheese sandwiches, thick with chutney or mustard, heavy on the cheese 'custard'.

I thought why does no one else do this. But then I do like stodge. I cant eat bread these days so cook it for others now and then but dont get the opportunity very often, not everyone likes such rich or heavy food. I do!!

I freeze

Cheese
Butter
Houmous
Milk
Cream
Sour cream
Mascarpone
Ricotta

Many many other items! Particularly things that say 'not suitable for home freezing'