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Vegan Pasta frittata on a plate with a slice taken out of it.
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Vegan Pasta Frittata

A super easy way to use up left-over pasta in a yummy vegan recipe. Who knew that Vegan Frittata would be so easy to make & delicious to eat.!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: christmas dinner, lunch, Main Course
Cuisine: Vegan
Keyword: frittata, pasta
Servings: 6 slices
Calories: 185kcal
Author: Louise-Claire Cayzer


For the Frittata 'vegan egg' mix

  • 1 pack silken tofu (around 300g/ 1 cup)
  • 3-4 Tbsp Gram flour (Chickpea flour)
  • 1 tsp turmeric
  • ½ tsp mild chilli powder or smoked paprika
  • ¼ tsp black salt (kala namak)
  • 1 tsp oregano or thyme
  • 3-4 Tbs water
  • 3 Tbs nutritional yeast optional, but gives a nice cheezy flavour

Frittata Filling

  • 400 g Cooked pasta in sauce OR left over veggies (2 cups)
  • 1 Tbsp olive oil


  • Heat your oven to Gas Mark 6/ 220C
  • Grease a 20cm diameter flan, pie or springform tin with a little oil
  • Put all the frittata egg mix ingredients into a large bowl and mix together until you have a smooth 'eggy' mixture that is slightly runny. 
  • Add more gram flour if it is too runny, or more water if it is too stiff.
  • Mix in the pasta ( or other veggies)  You should end up with the pasta all coated in the mix, with a bit more around it.
  • Pour the whole lot into the prepared tin & smooth so it is even.
  • Bake in the oven for around 15 minutes, or until it is slightly browned on top and set.
  • Serve in slices with veggies or salad as a light luncb



This would be a brilliant way to re-purpose left over Christmas or Sunday lunch veggies.


Calories: 185kcal | Carbohydrates: 26g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 242mg | Fiber: 3g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg