+SF
When I was a kid, my mom used to reheat leftover pasta in a little bit of oil until it got deliciously crispy, and I added a “healthy” sprinkle of a sadly MSG-laden flavoring called Fondor on top of it. This healthier version of that dish is a dead ringer for it. I see it as my ultimate indulgence, and the fact that it also happens to be ready fairly quickly is an added bonus. I love it paired with loads of roasted veggies (Brussels sprouts are my go-to), a big salad or a generous ladleful of Zippy Chickpea Sauce. —CS
SERVES 4 TO 6
1½ tbsp (23 ml) melted coconut oil
1 shallot, chopped
12 oz (340 g) dry eggless noodles, cooked according to package directions, drained and cooled slightly
3 tbsp (15 g) nutritional yeast
Scant 1 tsp smoked paprika
Scant 1 tsp smoked sea salt
Heat the oil over medium heat in a large frying pan. Add the shallot and fry until fragrant and translucent, about 3 minutes. Be sure to adjust the heat as needed. Add the pasta, nutritional yeast, paprika and salt. Fold it together to thoroughly combine, and fry until lightly browned and heated through. Do not stir too frequently; allow the pasta to brown up a bit.