Before I knew what Pangrattato was, I used to call it spaghetti with breadcrumbs. Pangrattato is Italian for breadcrumbs. Most often when I see this title used, it is used as a topping on pasta. Garlic and nutritional yeast pangrattato pasta is just one in a million ways to make pangrattato.
All you have to do to make pangrattato is to heat oil in a skillet, add breadcrumbs and seasonings and cook until toasted to crunchy perfection. Use it to top all your favorite pasta dishes, or just put in on plain spaghetti with an extra drizzle of olive oil. You can use it on casseroles, and many other dishes as well.
This recipe is basically carbs with carbs on top. It is totally delicious and I could eat it all day. That being said, you could absolutely mix in some veggies to boost nutrition. Either way, I won’t judge.
Finally, nutritional yeast, also sometimes called nooch, is the key flavor element here. It is slightly nutty and slightly creamy. I use it in both the pangrattato and the pasta sauce. Its uses are endless. Stir it into any dish for an extra pop of umami.
Tips and Tricks for the Garlic and Nutritional Yeast Pangrattato Pasta:
- Cook the pasta for one minute less than package directions. You will be adding it back to the skillet to toss with the sauce so it will finish cooking later.
- Starting the garlic and olive oil in a cold skillet will prevent the garlic from burning and allow you to get the most perfect golden toasted garlic for your pasta.
- Eight cloves of garlic might seem like a lot, but it is not for me. The garlic is coarsly chopped so that it toasts more evenly and the larger pieces do not have as strong of a garlic flavor, so we just use more! Garlic must be ground into a paste or very finely minced to have a strong flavor.
- Finish the pasta with lemon juice for brightness and soy sauce for salty umami.
- Optional: mix in some veggies. Try wilted greens, steamed broccoli, or zucchini noodles.
- 6 oz spaghetti
- 3 TBS olive oil, divided
- 8 garlic cloves, coarsely chopped
- ¼ cup panko
- 3 TBS nutritional yeast
- ½ tsp each: salt and black pepper
- 1 tsp all purpose flour
- 1 TBS fresh lemon juice (maybe more?)
- ½ tsp soy sauce
- Cook the pasta 1 minute less than the package directions, reserving 1 cup pasta cooking liquid before draining.
- Add 1 ½ TBS olive oil and coarsely chopped garlic to a cold skillet. Place over medium heat and cook stirring often until the garlic starts to turn golden brown. Remove the garlic from the skillet (set aside for later), leaving the oil behind.
- To make the pangrattato, add panko, 1 ½ TBS nutritional yeast, and half of the salt and pepper (¼ tsp each) to the skillet with the garlic oil, stirring to coat. Cook until the panko is golden brown and toasty. Transfer to a plate to cool.
- To make the pasta sauce, add remaining 1 ½ TBS olive oil to the skillet with the flour and the remaining salt and pepper (¼ tsp each), and the remaining 1 ½ TBS nutritional yeast. Cook stirring constantly for about 1 minute. Pour in reserved pasta cooking liquid and bring to a simmer until the sauce is thickened.
- Add the pasta to the thickened sauce along with the cooked garlic. Vigorously toss the pasta with the sauce until it coats the noodles. Remove from heat and stir in the fresh lemon juice, and soy sauce. Serve sprinkle with the pangrattato (toasted panko).
