Did you know that over 40% of food supply is WASTED in the United States alone? I am talking about food that doesn’t even make it to supermarket shelves and then there is food that is purchased and thrown away. Why? Why do we let all of this perfect food go to waste? There is an immense amount of over production of food supply in the US, but millions of people starving. There is also millions of people starving globally. All of this waste has a detrimental effect to landfills and agriculture. So, what can we do to combat this? Well, a lot of things. The easiest thing we can do is minimize waste in our own daily lives. And what better way than to not throw perfectly good food away and to repurposed leftover?

Enter Crispy Skillet Pasta Pizza.

This dish is made with leftover cooked pasta and can be manipulated with any sauce, any vegetables – basically anything you’d like! I have the full recipe video here. Please watch until minute 1:30 – this subject is very important to me & something I emphasize in my upcoming debut vegan cookbook as well! I hope it resonates with you and inspires you to make some daily habit changes!

This recipe is inspired by Giada’s Simple Pasta Pizza!

Crispy Skillet Pasta Pizza:

• 1 lb cooked leftover spaghetti
• 1 long red hot chili pepper
• 2 cloves garlic – minced or sliced
• 2 tsp Italian seasoning + 1/2 tsp chili flakes
• 15 oz favorite marinara – I used Vero Gusto Tomato Basil
• 2 tsp sugar
• hefty pinch kosher salt
• fresh ground black pepper
• 1/4 cup nut milk – I used Califia Oat Milk
• 2 tbsp vegan cream cheese – I like tofutti or Kite Hill Foods
• 1/4 cup water
• 1 tbsp vegan butter – I used Earth Balance
• 1/3 cup frozen green peas – thawed
• 1/2 cup vegan mozz shreds – I used Violife Foods
• 6 tbsp liquid egg substitute – I used JUST Egg*
• 3 slices vegan mozz – I used Good Planet Foods
• 1/3 cup seasoned breadcrumbs (optional, homemade)
• micro greens for garnish – fresh or parsley are fine too!
• Olive oil – lots of it!
• Cooking Spray

*Alternative egg substitutes: 1 tbsp ground flaxseeds + 3 tbsp water = 1 egg; 1 tbsp ground chia seeds + 2.5 tbsp water = 1 egg

Tip: Cook this dish in a large non-stick, oven-safe skillet.

1. Make the sauce: Place a large non-stick, oven-safe skillet over medium-high flame. Coat the bottom with olive oil and once hot, add in the chilies and garlic. Sauté for 2 minutes. Next add in the Italian seasoning and sauté for another 2 minutes. Lower the flame to medium-low, add in the marinara sauce and incorporate into the chilies and garlic mixture. Add in salt, black pepper and sugar. After 3-4 minutes of cooking, sauce should be slowly bubbling, add in the nut milk and vegan cream cheese. Incorporate until the cream cheese is melted into the sauce and there are no visible lumps. Allow to simmer for another 3-4 minutes. Next transfer to a blender or use an immersion blender to blend until completely smooth. Pour back into the skillet over low flame. Add in 1/4 cup water, stir. Lastly, add in 1 tbsp butter and mix until dissolved and sauce is glossy. Reserve about 1/4-1/3 cup of sauce aside for later. Remove from heat and cool for 2 minutes.

2. Combine with pasta: Preheat oven at 375 degrees. Place room temperature cooked pasta in a large bowl. Pour in sauce and mix until thoroughly combined. Next add in the peas and mix. Once the pasta is completely cooled, add in the shredded mozz, mix and taste to check for salt. Adjust as needed. Lastly, add in the egg substitute and combine thoroughly.

3. Crisp in Skillet: Wipe down the same skillet and place over medium-high flame. Spray generously with cooking spray and coat the bottom with olive oil. Once the pan is hot, add in half of the pasta mixture. Spread it out evenly with a spatula to cover the bottom of the pan. Layer on the 2 vegan mozz slices. Then cover the top with the remaining pasta mixture and spread out evenly. Drizzle some oil around the edges. Yes, there is a lot of oil, but this is done to prevent sticking and to get a golden crust. Cook on the stove for 8-10 minutes or until it begins to set and when you lift up the side, it looks golden.

4. Bake: Carefully transfer to preheated oven and bake for 8-10 minutes until it looks drier on the top, set and crispy.

5. Broil: Carefully remove the skillet, add on remaining vegan mozz slice and sprinkle on breadcrumbs if using. Place back in the oven and broil for about 3 minutes until melted and golden. Remove and allow to cool for about 2-4 minutes.

6. Serve: Slide pizza onto a serving dish, garnish with fresh herbs or microgreens and serve with the side of reserved sauce. Enjoy your zero-waste meal!