Here is another quick weeknight dinner or weekend breakfast -- scrambled pasta! As the name may imply, it is a delicious alternative to scrambled eggs, but it is also a simple warming pasta dish.
This scrambled pasta is just as easy (or even easier than) my Squash Noodle Stir Fry, which I shared not long ago, and it is a perfect way to use up leftover pasta. Even though the amount of pasta in the recipe is given dry weight, the amounts are not so important, and you can just use whatever pasta you have cooked. About 2 c. cooked spaghetti or 4 c. macaroni should suffice. This recipe is simple and stands up to your own tweaks and variations. Try adding curry, diced bell pepper, or anything else you feel like. My only note for you is that the dish gets a creamier texture if you cook it longer and stir it well. So go ahead and stir up some scrambled pasta for yourself!
(I'm still debating whether this is a breakfast or dinner, so what do you think? Do you eat savory for breakfast?
Yields: 2 servings
3.5 oz. dry pasta, cooked
1 onion, chopped
3 carrots, grated
2 tsp. garlic salt
2 tsp. nutritional yeast flakes
1/4 tsp. turmeric
1 tsp. soy sauce
cayenne pepper, optional
1/2 c. coconut milk
1/2 c. mushrooms, chopped; or chickpeas
1. Sauté onion, carrots, and seasonings in coconut milk until tender and coconut milk has been absorbed.
2. Add pasta, mushrooms, and some water to pan and continue sautéing while stirring until creamy, adding water as needed to prevent mixture from becoming too thick.
3. Serve warm.
Scripture of the Day
"For I am not ashamed of the gospel of Christ, for it is the power of God for salvation to everyone who believes, to the Jew first and also to the Greek. For in it the righteousness of God is revealed from faith to faith, as it is written, 'The just shall live by faith.'"
Labels: Breakfasts, Main Dishes, pasta