top of page

Leftover Rendang Part V: Rendang Pasta

Have you ever thought about giving your pasta a twist that takes it from ordinary to extraordinary? That's exactly what happened when I decided to blend the rich, spiced flair of rendang with the creamy comfort of cheese in a pasta dish. Inspired by my daughter's curiosity, we brought the rendang cheese sauce from our popular rendang toast into the realm of spaghetti.

The result? A dish that's bursting with flavor and sure to shake up your pasta night in the best way possible.

This Rendang Pasta isn't just another dinner option; it's a revelation in how we think about sauce pairings. Cooking the spaghetti in just enough water to reach al dente perfection means each strand soaks up all the flavorful starchy goodness, creating a beautifully creamy texture when mixed with the rendang cheese sauce.

Look how creamy the pasta is without the need for cream...

This method not only saves water and time but elevates the pasta with an incredible depth of flavor. The sauce, rich with the complex spices of rendang and the smoothness of melted cheese, clings to every forkful, making each bite as delicious as the last.

Why not bring a little adventure to your dinner table tonight? This pasta dish is perfect for those evenings when you want something comforting yet thrilling without a lot of fuss. It’s a fantastic way to use up any leftover rendang cheese sauce, and it's guaranteed to impress anyone who tries it.

So, grab your pot and let’s turn that ordinary spaghetti into something truly spectacular. Trust me, after one taste, you'll be looking for more ways to sneak rendang into your meals!



(Serve 1)

  • Hot Water, 400g

  • Good Quality Spaghetti, 100g

  • Sea Salt, Pinch

  • Rendang Cheese Sauce Homemade, 2 Heaping TBSP

  • Parmigiano Reggiano, For Grating

  • Coriander Finely Chopped, For Garnishing



  • Skillet / Pan



  1. Please visit my “Rendang Toast” page for the cheese sauce recipe.

  2. In a skillet over medium heat, add 400g of hot water.

  3. Add in the spaghetti.

  4. Season with salt and cook until the spaghetti is al dente.

  5. With the simple calculations of math and science, by the time the pasta is al dente, the water has almost evaporated.

  6. Immediately toss in the rendang cheese sauce.

  7. Taste and adjust for more cheese sauce.

  8. Grate some parmigiano over the top.

  9. Give it a final toss.

  10. Transfer to a serving plate.

  11. Garnish with some coriander.

  12. Serve immediately.



Recipe Video:

7 views0 comments

Recent Posts

See All


bottom of page