How to use up Cooked Pasta and Create Resistant Starch

0

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.

CURATED ARTICLES ABOUT RESISTANT STARCH THAT ARE WELL-RESEARCHED

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

 

YOU MAY ALSO LIKE
Master Tomato Sauce recipe
What does al dente mean?
Store Cupboard Tips
How to cook with Fregola or Fregula

Creamed Chanterelles with Garlic and Parsley
Penne with Pachino Tomato and Anchovy Sauce
Dutch Fried Tomatoes
Authentic Caeser Salad
How to cook Halloumi
Potato, Pancetta, Taleggio and Semi-dried Tomato Gratin
Lamb and Mint Burgers
Warm Potato Salad with Spicy Buttermilk Dressing
Caponata
Lentil and Tomato Soup with Paprika and Cumin
Equipment for the Italian kitchen
Piperade

Photography copyright greatfood.ie

Related Recipes and Features

Toasted Bread and Pudding with Cream and Pistachios 'The name of this dish means “bread of the royal palaces” and a royal dessert it is indeed,' food writer and cook Reem Kassis says of this Palestinian...
Chocolate Éclairs 'People tend to have a fear of choux pastry and so rarely or never make it', says chef Edward Hayden. 'It is, in fact, one of the easiest pastries to ...
VIDEO: Where illegal food goes to die She's been threatened with voodoo and death threats, but U.S. customs supervisor Ellie Scaffa doesn't let that stop her. Scaffa's job is to dispose of...
VIDEO: How to cut a pepper the clever way Japanese Chef Seiya Nakano shows how to prepare a pepper by cutting out the inner core in one easy step, stripping off the ribs and then slicing it in...
How to wilt spinach A simple technique used to prepare baby spinach – use the spinach in warm salads or as a side dish. Ingredients 1 packet of baby spinach, washed a...
Skate wings with caper and lemon sauce In Dublin we call 'skate' ray and it pops up regularly in fish and chip shops. When restaurants decided to serve it and charge a premium, they called ...
Share.
Follow

Follow this blog

Get a weekly email of all new posts.

Email address