Nov 19

Nov 19 Spaghetti pie

Somehow in my household (and by household I mean my fiance and me) we never have any leftovers. We both eat quite a lot but for this recipe we had to pull ourselves together so I could make my childhood favorite, a leftover spaghetti pie.

Spaghetti pie was and is a real staple of the Italian cuisine. And I bet that every Italian family has it’s own unique recipe. Which makes this pie even more beautiful. But today I’m sharing mine, and it could not have been any simpler!

Normally you would need eggs to bind the pasta but luckily we have tofu that works he same. Alternatively you could also use chickpea flour and water. But today we need;

Leftover pasta
Tofu
(vegan) Cheese
Seasoning

4 ingredients to make a very quick, very delicious meal. I like to have this for lunch with a side salad but this works for dinner too and I just know everyone will love it!

My suggestion is that you double batch a pasta recipe and keep half for the next day to make this. Or just make it in advance and have it throughout the week. In the fridge this pie keeps for 4-5 days!

RECIPE

Serves 4-6 people

Ingredients

500 gr leftover spaghetti, with any sauce
200 gr tofu, firm type
a splash of water
60 gr vegan parmesan
1 pinch of nutmeg
pepper - salt
olive oil

Instructions

Preheat the oven to 180°C.
Blend the tofu with a splash of water until smooth in a mixer or blender. Add more or less water depending on the tofu. It should have a thick pancake batter concistency.
Mix the tofu mixture with the pasta, parmesan, nutmeg and season with salt and pepper.
Mix everything together well.
Grease a baking pan with some olive oil and fill with the pasta mixture.
Bake in a preheated oven for 30 to 40 minutes until the top is crispy and the "pie" feels firm.
Let cool briefly before cutting.
Buon appetito!