How to use up Cooked Pasta and Create Resistant Starch

How to use up Cooked Pasta and Create Resistant Starch
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We used to throw away cooked pasta if we cooked too much. Now we turn it into another dish, proof that you don’t have to eat freshly cooked pasta to enjoy a good meal. Cooked pasta which is left to cool, then chilled in the fridge and eaten the next day is a good source of resistant starch which helps to make your gut healthy. You can also play a delicious part in reducing food waste!

One of the best ways we’ve found of using chilled leftover pasta is to toss the pasta with any leftover sauce in a large frying pan with a little olive oil, heat through, then add a few beaten eggs, leave to set and pop it under the grill to brown. Serve this pasta omelette as you would any omelette (think of it as if it was a potato omelette) with decent bread and a green salad for dinner or as a nutritious breakfast.

Most pasta dishes work: spaghetti with ragú or bolognese sauce; penne with pesto or try our Roast Cherry Tomatoes with Basil and Garlic which is the leftover pasta dish that we used to make the pasta omelette in our photograph above.


New York Times article: Science’s Quest to Banish Fat in Tasty Ways
BBC News: Is reheated pasta less fattening?

Academic Research
Resistant Starch Alters the Microbiota-Gut Brain Axis: Implications for Dietary Modulation of Behavior – January 8, 2016

Resistant starch and energy balance: impact on weight loss and maintenance – January 2015


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