All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or just print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
Breakfast pasta is something I discovered in the 80’s at Hugo’s. It is best made with homemade pasta or the fresh pasta you can buy at the supermarket (though that pasta is not typically vegan). I had leftover dry pasta – so I used that but fresh pasta is really key to the magic of this dish – as is Parmesan & parsley.
The important revelation here is – I made this version VEGAN – using my most exciting new find – homemade VEGAN BACON made from rice paper! Check it out!
I made that this morning & it was easy, fast & delicious! You simply must try it!
I also used tofu & vegan Parmesan in this dish.
This dish could be made using Follow Your Heart’s vegan egg – but I think it takes bizarrely long to congeal & it kinda freaks me out but, if you like it, knock yourself out.
If you are vegetarian – you could use real eggs & real Parmesan.
I added turmeric to my tofu to give it that yellow color of real scrambled eggs – but I don’t think I will in the future. I only used a bit but the flavor was very present in this dish & not perfectly suited to it. Scrambled tofu is exactly like scrambled egg whites & that is good enough here – unless you are trying to fool someone into thinking they are eating real, whole eggs.
Breakfast pasta is like an omelet – in that – you can add anything you want to it. So – if you like tomatoes, American cheese (or vegan cheese) & garlic in your omelet – add them to the pasta dish…and so on & so on. Anything goes. Any meat (vegan or otherwise), any veggies & any cheeses (vegan or otherwise) that you love.
Bacon, Eggs (or Tofu) & Spinach Breakfast Pasta (Vegan or Not)
Serves as any as you care to feed
Fresh pasta, cooked pasta or leftover pasta – cooked
Bacon (this homemade vegan one or your favorite kind) – cooked
Parmesan cheese to taste
1/4 to 1/2 block tofu per person or as many eggs per person (2 eggs per would be plenty) as you like
1 tsp turmeric (very optional & really only here for color) – or just enough to get that light yellow color (curry powder would work, too)
Spinach (a big handful per person) – chopped
S&P to taste
Chopped parsley (not just a garnish but a delightful flavor so I go heavy-handed with it)
Sliced avocado – optional
Make the bacon, if you are using the recipe I posted.
Make the pasta & drain.
In a saute pan, add some cooking spray or a bit of olive oil & add the tofu (and turmeric, if you are using it). Combine & then add the spinach & pasta & Parmesan. I added a bit of water because my pasta was cold (leftovers) and needed some steaming. Your pasta might not need that (if you just cooked it). Season with cheese and S&P. Crumble some bacon on it & combine.
Once it is heated through, serve on plates with more crumbled bacon, lots of parsley & some avocado slices – and maybe more cheese.