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RECIPE: Leftover spaghetti? Spaghetti Frittata is the answer.

Updated: Feb 4, 2023

This is one of my favourite ways to use leftovers. If you happen to find last night's pasta sitting in the fridge (because you didn't go back for a second helping!) - Spaghetti Frittata is a wonderful way to enjoy that pasta all over again.

This waste not, want not dish is two recipes in one: cooked spaghetti and frittata. Of course, frittata is traditionally made with eggs, but in this vegan version we're using a batter of chickpea flour (farina di ceci) to mimic the eggs. Don’t skimp on the oil either, as it creates its crunchy edges. The addition of the Indian spice kala namak (black salt) replicates the eggy flavour, but if you can’t get your hands on black salt, regular salt is fine. You can either use plain cooked spaghetti or pasta that is already coated in sauce. I love repurposing leftover Spaghetti Puttanesca with all those tasty extras like olives and capers.



Frittata di Spaghetti

Serves 4 starters or snack | 20 minutes + cooling


  • ½ cup chickpea flour

  • 1 teaspoon kala namak or salt

  • cracked black pepper

  • handful of parsley, chopped

  • 3 tablespoons nutritional yeast flakes or vegan parmesan

  • 450g cooked spaghetti (approximately)

  • juice and zest of ½ lemon

  • ¼ cup olive oil


  1. Sift the chickpea flour into a large bowl. Whisk in ¾ cup of water until the flour is dissolved and the batter is smooth. Stir through the kala namak (or salt), pepper, parsley and the yeast flakes or parmesan.

  2. Toss the cooked spaghetti through the chickpea batter until well combined. Stir in the lemon juice and zest.

  3. Heat the oil in a medium to large frypan. When the oil is hot, pour in the spaghetti. Press down firmly with a spatula or spoon and flatten.

  4. Cook for approximately 5 minutes on a high heat, or until the batter has set around the edges and is brown underneath. Flip over the frittata. You can do this by first carefully sliding the frittata from the frypan onto a plate and then flipping the plate over and back into the pan. Cook for a further 5 minutes or until golden brown underneath.

  5. Once cooked, transfer the frittata onto a plate or cutting board. Allow to cool slightly before slicing into wedges.

This recipe is from A Vegan Summer in Summer Italy

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1 Comment

belinda billing
belinda billing
Nov 26, 2023

I make this with left over pesto pasta ~ so good!

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