Tuesday, 18 April 2017

Crispy Spaghetti Pie

This cracking recipe is courtesy of Thug Kitchen, published in the December edition of Vegan Food & Living magazine.

I tweaked the recipe slightly, as some ingredients I was missing, so I substituted them with others I like.   I halved the original recipe serving four, but still found it would have served four.

200 g tomato sauce
400 g can borlotti beans
200 g artichoke hearts
1 small onion chopped
1 garlic clove crushed
60 g vegan Parmesan cheese (I used Good Carma)
½ tsp dried thyme
225 g spaghetti cooked
2 tsp black olive tapenade
1 tbsp olive oil
50 g breadcrumbs
Salt and pepper

Serves 4

Heat the oven to 200° and grease an 8" loose bottom tin.  Put the tomato sauce, artichoke hearts, onion, garlic, cheese, thyme, tapenade and salt and pepper into a food processor and blitz until smooth.

Put the spaghetti, borlotti beans and sauce into a large bowl, sprinkle over the breadcrumbs and mix until well combined.

Pour the mixture into the tin and press down firmly to compact it, then drizzle with the olive oil.

Bake in the oven for 30-35 mins, until the top looks crisp and slightly burnt and the sides are starting to pull away from the tin.   Leave to cool for 10 mins and then remove from the tin and slice.

This made a great lunch dish the day after, served at room temperature, with a nice crisp dressed salad.

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