Why does the chickpea flour mixture need to rest for an hour?

Allowing the chickpea flour, water, and yeast mixture to rest helps activate the yeast, which contributes to the texture and slight lift of the frittata, and allows the flour to fully hydrate.

How do I ensure the Pasta Frittata is compact when baking?

After pouring the dough into the hot pan, distribute it evenly and press it down firmly with the back of a spoon to ensure it is compact before baking. Covering it with a lid for the first few minutes also helps.

Can I prepare this Pasta Frittata ahead of time?

Yes, this Pasta Frittata can be prepared in advance as it is delicious served either warm or cold, making it a convenient option for meal prep or gatherings.

What is the best way to store leftover Pasta Frittata?

Once cooled, store any leftover Pasta Frittata slices in an airtight container in the refrigerator for up to 3-4 days. It can be enjoyed cold or gently reheated.

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Pasta Frittata
[Vegan, Gluten-Free]

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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Slices of golden-brown vegan gluten-free Pasta Frittata, made with spaghetti and a chickpea flour base, garnished with fresh parsley, served on a plate.

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Discover more recipes with these ingredients

Pasta Frittata [Vegan, Gluten-Free]

Dairy Free

Vegan

What's more anti-stress than pasta in frittata form for Friday night dinner? You could even be courageous and pick this up with your hands and feel like you're eating pasta pizza. It's your call. Just get cooking! Carbs await.

Ingredients You Need for Pasta Frittata [Vegan, Gluten-Free]

1 pound spaghetti (gluten-free if needed) with marinara sauce
2 teaspoons tomato paste
1 tablespoon yeast
1 tablespoon chopped parsley
1/4 cup chickpea flour
2 cups water
4 tablespoons extra virgin olive oil
Pepper, as needed
Salt, to taste

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How to Prepare Pasta Frittata [Vegan, Gluten-Free]

In a large bowl, sprinkle chickpea flour in water, add yeast, salt, pepper, and 1 tablespoon of oil. Let it rest for one hour. Add spaghetti and parsley and mix well.
Heat a non-stick frying pan with the remaining oil, pour the dough, and distribute it evenly with the back of a spoon. Be sure it is compact.
Bake at 350°F for 11-12 minutes on one side, covering with a lid for the first few minutes.
Let it cool and slice into slices. Serve warm or cold accompanied by a seasonal salad.

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Comments:

Colleen says:

August 14, 2017 at 11:26 am

Do you cook the spaghetti before you add it? Thanks.
Ann S says:

July 13, 2017 at 2:30 pm

I don\’t really understand the cooking instructions. Do you mean bake in the oven, or cook on the stove. What temperature? Thanks!
1. Colleen says:
  
  August 14, 2017 at 11:29 am
  
  HI Ann. I noticed the author didn\’t get back to you so I\’m guessing she\’s not going to answer you either. Here\’s another one of her recipes that\’s very similar and it answers both our questions:
  https://www.onegreenplanet.org/vegan-recipe/cheesy-spaghetti-frittata/
  Hope this helps – Colleen
2. Colleen says:
  
  August 14, 2017 at 11:30 am
  
  Sorry for the typo. *answer ME either