• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan Larder logo

  • Recipes
  • How To Vegan
  • Cook Books
  • About Me
  • Work with Me
  • Nav Social Menu

menu icon
go to homepage
  • Recipes
  • How To Vegan
  • Cook Books
  • About Me
  • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To Vegan
    • Cook Books
    • About Me
    • Work with Me
  • Connect with us...

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Pasta

    Pangritata (Pangrattato) Crispy Breadcrumbs for Pasta

    Published: Jun 28, 2020 · Modified: May 20, 2022 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 7 Comments

    Jump to Recipe Print Recipe

    Pangritata or Pangrattato is simply leftover breadcrumbs that are fried with flavourings and olive oil to create a crispy crunchy, savoury addition to pasta dishes. It's also sometimes called 'Poor Mans Parmesan' and is a very common addition to pasta in Italy and is used as a cheap substitute for expensive parmesan cheese.

    A bowl of pangritata with a bowl of pasta next to it, ready to sprinkle. this recipe

    I use the tasty crunchy Pangritata all the time on pasta, with a modern, vegan addition of nutritional yeast (sometimes known as nooch in by the vegans in the know) to make it extra cheesy. Probably my favourite pasta dishes to add it to are those that are made with a simple pesto such as Vegan Parsley Pesto with Pistachios. It's also great sprinkled over stews like my fave Borlotti Bean, Sweet Corn & Tomato Stew

    Jump to:
    • 🍞Ingredients
    • 👩‍🍳Instructions
    • 🌿Substitutions & Variations!
    • 🍳Equipment
    • 🍯Storage
    • ❓ FAQ
    • 🍝Serving Ideas
    • 📖 Recipe
    • 💬 Comments

    🍞Ingredients

    You really only need three ingredients to make pangritata,

    1. Breadcrumbs- Make your own breadcrumbs with dry day-old bread whizzed up in a food processor, or cheat a little and use fluffy light panko breadcrumbs, which are what I prefer to use.
    2. Extra Virgin Olive Oil- Good quality extra-virgin olive oil adds to the overall flavour and creates the crunch.
    3. Flakey Sea Salt- I love using good flakey sea salt as it adds that essential extra crunch.

    Then choose your optional flavourings!

    • Thyme or Oregano- Dried thyme and/or oregano are a must for me. You can leave them out, but I love how they add an extra flavour profile.
    • Nutritional Yeast Nutritional yeast is deactivated yeast,  sold in flakes, it has a cheesy, slightly nutty flavour and is high in B12, folic acid, selenium & zinc. It's brilliant for adding a cheesy flavour to dishes. This isn't a traditional addition, so feel free to leave it out. But I LOVE it!
    • Chilli Flakes- optional, but those who love chilli will love the addition.
    • Garlic powder or fresh garlic- I don't add this to my pangritata, but you can if you like!
    • Lemon Zest- optional but fresh. Good for a summer pasta.

    👩‍🍳Instructions

    Making pangritata is super simple! Head down the page to see the recipe card for the full quantities.

    If you want to make it with your own homemade breadcrumbs, use some white crusty bread that has been left out to dry up a bit, then blitz it up in a food processor

    A pan of breadcrumbs with seasonings to the side. Ready to make pangritata.
    Adding the seasonings and olive oil to the pan of breadcrumbs.
    1. In a non stick pan, add the breadcrumbs.

    2) Add the spices and seasonings Drizzle olive oil and gently toast over a medium heat.

    Adding the nutritional yeast to the pangritata.
    Showing the final pan of breadcrumbs, now toasted and golden.

    3) Finally add the nutritional yeast and toast a little longer. Be careful not to burn the pangritata!

    4) The pangritata/pangrattato should be golden and crispy crunchy when ready. Taste and add more salt or seasonings as needed!

    Hint: Keep an eye on the pan when you are toasting the breadcrumbs. You really do not want to burn them, and they turn from golden to char quite quickly!

    🌿Substitutions & Variations!

    This recipe is super simple, so you can really choose your own flavourings to suit your own pallets.

    • Gluten-free- Use gluten-free breadcrumbs. Either make your own or buy some.
    • Other herbs- Dried parsley, oregano and thyme are all delicious. You could also use dried dill or chives.

    🍳Equipment

    You really only need a good non-stick frying pan for this pangritata recipe, unless you make your own breadcrumbs, in which case a food processor would be handy.

    I love using my Kenwood processor. It's very old now, but you can find a similar one on Amazon.

    A fork with pasta on it, and a bowl of pangritata.

    🍯Storage

    I like to make these crispy breadcrumbs in big batches and keep them in an airtight container, ready for immediate sprinkling over pasta dishes. The pangritata keeps for up to a week as long as no moisture gets into the container!

    ❓ FAQ

    What is Pangritata?

    Pangritata is crispy fried breadcrumbs that are added to pasta for crunch and flavour. The word comes from the Italian: Pane: Bread, and Gritatto: grated. Literally, bread grated. It is also called Pangritatto.

    How do I use pangritata?

    Sprinkle the crispy breadcrumbs over pasta as a substitute for parmesan cheese. You can also sprinkle it on soups and stews for added texture.

    Is Pangritata gluten-free?

    It depends on the type of breadcrumbs used to make the pangritatata. Use gluten-free breadcrumbs to make it gluten-free.

    How can I store the pangritata?

    Store pangritata for up to a week (or maybe a little longer) in an airtight container.

    Is pangritata vegan?

    Yes it is, as long as you do not add any cheese or anchovies! It makes a great substitute for parmesan cheese on pasta for vegans.

    🍝Serving Ideas

    I like to sprinkle Pangritata or Pangritatto on pasta and soups. Take a look at the links below for some yummy ideas you where could sprinkle it onto:

    • Creamy Cannellini Bean Tomato Pasta
    • Smoked Garlic & Wild Mushroom Pasta
    • Spiced Black Bean and Roasted Tomato Soup
    • Soothing Butternut Squash and White Bean Soup

    This is one of our super quick vegan recipes. If you like simple and quick recipes, then check out this round up of over 35 Delicious Lazy Vegan Recipes.

    If you love this idea, please share this post with your friends on Pinterest or Facebook.. and please also comment and star this recipe as this helps others find my yummy recipes!

    Love & Vegan Yummies,

    Louise xx (P.S. Follow me on Insta and Tik Tok too!)

    📖 Recipe

    A little dish of pangritata and a bowl of pasta next to it.

    Pangritata(Pangrattato) Crispy Breadcrumbs for Pasta

    An easy, crunchy breadcrumb alternative to parmsean cheese sprinkle for your pasta dishes, and anything else that could do with that cheezy taste and topping.
    Prevent your screen from going dark
    5 from 6 votes
    Print Pin Rate
    Course: christmas dinner, lunch, main, starter
    Cuisine: european, Italian
    Keyword: malfalda pasta, vegan cheese, vegan parmesan
    Prep Time: 5 minutes
    Cook Time: 3 minutes
    Total Time: 8 minutes
    Servings: 10
    Calories: 36kcal
    Author: Louise-Claire Cayzer

    Ingredients

    • 50 g panko breadcrunbs (or freshly made breadcrumbs)
    • 1 tablespoon olive oil
    • 1 teaspoon dried or fresh thyme or other herbs (oregano works well)
    • 1 teaspoon salt
    • 1 teaspoon mild chilli powder (optional)
    • 1 tablespoon nutritional yeast

    Instructions

    • Put all the ingredients into a small frying pan except for the nutritional yeast.
      50 g panko breadcrunbs, 1 tablespoon olive oil, 1 teaspoon dried or fresh thyme or other herbs, 1 teaspoon salt, 1 teaspoon mild chilli powder
    • Gently fry until golden.
    • Add the nutritional yeast & taste to see if you want more salt.
      1 tablespoon nutritional yeast
    • Add to pasta or soups.

    Notes

    Store in an airtight container until ready to sprinkle!

    Nutrition

    Calories: 36kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 272mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
    Vegan Parmesan aka Pangritata for pasta in a bowl

    Share the Vegan Larder Love!

    • Click to share on Facebook (Opens in new window)
    • Click to share on Pinterest (Opens in new window)
    • Click to share on Twitter (Opens in new window)
    • Click to share on LinkedIn (Opens in new window)
    • Click to share on Reddit (Opens in new window)
    • Click to share on Pocket (Opens in new window)
    • Click to share on Tumblr (Opens in new window)
    • Click to email a link to a friend (Opens in new window)
    • Click to print (Opens in new window)
    • Click to share on Yummly (Opens in new window)
    « Vegan Breakfast Ideas and Recipes
    Chickpea, Potato & Red Pepper Summer Stew with Basil Pesto »
    Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
    To find out more, including how to control cookies, see here: Cookie Policy

    Reader Interactions

    Comments

    1. Sisley White - Sew White says

      May 23, 2022 at 2:10 pm

      5 stars
      I love how crisp this in top of pasta. I'm not a massive cheese fan so this is perfect for me.

      Reply
    2. Beth says

      May 23, 2022 at 2:22 pm

      5 stars
      Holy. Moly. I know this is for pangritata, but i can see using this for so many more dishes.

      Reply
    3. Claudia Lamascolo says

      May 23, 2022 at 2:35 pm

      5 stars
      Very nice I love this additions for pasta will make it often so good!

      Reply
    4. Dana says

      May 23, 2022 at 2:46 pm

      5 stars
      Love these so much! Such an easy way to amp up a pasta dish.

      Reply
    5. Kali Alexandria says

      May 23, 2022 at 2:58 pm

      5 stars
      The perfect touch to any pasta recipe! Thank you!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi! I'm Louise!

    I love to cook and share gorgeous vegan food! I'm also a photographer, recipe developer and gardener. Find out more over on my About Me page.

    Everyone's talking about these recipes..

    • Super Delicious Vegan Carrot Cake using Aquafaba
    • Chestnut, Mushroom & Squash Christmas Filo Wreath Pie
    • Green Tomato, Apple & Chilli Chutney
    • Lentil Koftas with Tomato Curry Coconut Sauce
    • Zucchini Babaganoush (Smokey Courgette Dip)
    • Wild Garlic Pesto- Foraged and Vegan!

    Recipes for Tofu Lovers..

    • Silken Tofu Recipes - Our Top 40
    • Vegan Sesame Tofu 'Prawn' Toast
    • Scandi Inspired Smoked Tofu Sandwich
    • Vegan Tofu 'Egg' Salad Sandwiches - 3 Ways!

    Gluten Free Vegan Recipes

    • Potato Salad with Dill and Peas
    • Easy Lemon Herb Tahini Sauce
    • Mushroom and Pea Risotto
    • Healthy Gourmet Vegan Chocolate Granola
    • Contact Us
    • About Me
    • Privacy Policy, Cookies, Ads & T&C's

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Us
    • Our Story

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • What we Do

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Vegan Larder on the Cravings Pro Theme