pasta frittata

With tender pasta, protein-rich tofu, and your choice of vegetables, this vegan frittata makes a great meal any time of day. Also perfect for weekly meal prep! Nut-free; make it gluten-free with your favorite GF pasta.

Vegan Pasta Frittata

tofu,

yeast

Tablespoons corn starch (Reduce

kala namak (Indian black salt)

onion powder

garlic powder

turmeric (for color)

mustard powder, optional

olive oil

sweet onion, chopped

cremini or white button mushrooms, sliced

garlic,

cherry tomatoes, halved

dried basil, oregano,

raw baby spinach

fine sea salt

black pepper

Violife Just Like Parmesan (or sub homemade vegan cheese cheese

In a blender combine both types of tofu, nutritional yeast, corn starch, kala namak, onion powder, garlic powder, turmeric, and mustard powder. Blend on high until smooth. Set aside.

Preheat oven to 400 degrees F.

If starting with dry pasta, cook pasta in salted water. Drain and set aside.

Preheat an oven-safe, 12-inch, non-stick skillet over medium heat. Add oil/butter, if using. Saute onion and mushrooms until softened, about 5 minutes. Add garlic, tomatoes, and dried herbs, if using, and cook for 1 minute. Add spinach, toss to incorporate, and cook until dark green and wilted, about 1 minute. Season generously with salt and pepper.

Add cooked pasta to the pan and stir to incorporate. If using leftover cold pasta, allow to warm in the pan for about 1 minute. Turn off the heat. Grate cheese directly onto veggie-pasta mixture. Pour tofu mixture into the pan, and use a silicone spatula or tongs to gently fold everything together, ensuring somewhat even distribution of veggies throughout the pan. Sprinkle with more black pepper, if desired.

Bake for 25 to 30 minutes or until the center is hot.

Allow frittata to cool in the pan for 15 minutes. Slide onto a cutting board, slice, and serve. If making for meal prep, let cool completely before slicing and storing in individual containers.

Growing up, leftover pasta was always transformed into a frittata and was a crowd-pleaser. My mother's specialty, it's delicious, easy to put together in 30 minutes, and works with any type of pasta. Bake it as creamy and cheesy as you want it.  

Leftover Pasta Frittata

leftover pasta

eggs

cheese

melting cheese (such as mozzarella, grated)

cream

parsley (chopped)

Salt and pepper

butter oil

Preheat oven to 350ºF (180ºC).

In a large bowl mix eggs, cream and seasonings.

Add pasta and half of the hard cheese and all of the melting cheese.

Season with salt and pepper to taste.

Melt butter or oil in a cast iron skillet over low heat.

Add the egg/pasta mixture and let cook without stirring for about 8 to 10 minutes.

Scatter the extra cheese on top.

The egg will start to cook on the outside, but the middle will be very wet still.

Transfer the skillet to the oven and bake in the middle rack for 7 or 8 minutes, until the middle is almost firm. Set the oven to broil and the temperature to 400ºF (200ºC).

Broil it for 5 more minutes so the top begins to set, or until you feel it's done to your liking, some people like it well done.

Remove carefully using oven mitts or a thick kitchen towel , add chopped parsley and serve.

I was looking for a quick easy way to use leftover pasta and I found a good one. I added a few extra things like onions, garlic and mushrooms and it was delicious!

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Vegan Pasta Frittata

Leftover Pasta Frittata

Top 2 pasta frittata recipes from across the web

The most viewed pasta frittata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pasta Frittata

Leftover Pasta Frittata

The most viewed pasta frittata recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine