VEGETARIAN SPAGHETTI
Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.
Nutrition Facts : Calories 511 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1225mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 17g protein.
SPAGHETTI PIE
Provided by Katie Lee Biegel
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.
- Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.
- In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.
- In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.
- Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.
FRESH AND EASY VEGGIE SPAGHETTI
Quick and easy vegetable spaghetti with lots of veggies and a simple tomato sauce made completely from scratch. For vegan spaghetti, skip the cheese and serve with a little nutritional yeast scattered on top. The sauce can be made in advance and kept in the refrigerator for 3 to 4 days.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 35m
Yield Makes 4 to 6 servings (About 6 cups of sauce)
Number Of Ingredients 16
Steps:
- Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
- Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
- Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
- While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
- Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.
Nutrition Facts : ServingSize 1/6 of the recipe (2 ounces pasta), Calories 372, Fat 11.4g, SaturatedFat 1.6g, Cholesterol 0mg, Sodium 798.2mg, Carbohydrate 56.9g, Fiber 8.9g, Sugar 7g, Protein 14.5g
SPAGHETTI PIE
Meet your new favorite pasta dish. It's spaghetti, in the shape of a pie, with crispy edges and a chewy interior. This dish is as fun as it is tasty-your friends could eat it with their hands if they wanted to.
Provided by Alexandra Shytsman
Categories HarperCollins Friendsgiving Pasta Tomato Pie Parmesan Party Dinner Mozzarella Vegetarian
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in generously salted water according to the package directions until just shy of al dente. Drain and set aside.
- Preheat the oven to 400°F. Butter a 9-inch springform pan (see Note) and set aside.
- In a large bowl, stir together the eggs, red sauce, pepper, salt, and all but 1 tablespoon each of the mozzarella and Parmesan. Add the pasta and toss to coat evenly. Transfer to the prepared springform pan and sprinkle with the reserved cheeses.
- Bake until the top is nicely browned and crisp, 30 to 35 minutes. Let cool for 5 minutes before unmolding.
MEATLESS SPAGHETTI PIE
Pasta shows its versatility as a "pie crust" in Carol Beyerl's family-pleasing main dish. "This is a combination of several recipes. I came up with it when I didn't have all the ingredients to make any one of them," she writes from Ellensburg, Washington. A nice alternative to lasagna, the saucy entree doesn't taste light.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook spaghetti according to package directions; drain. Add the egg substitute and 1/4 cup Parmesan cheese. Press onto the bottom and up the sides of a 9-in. deep-dish pie plate coated with cooking spray. In a bowl, beat the cream cheese, sour cream, green pepper and remaining Parmesan cheese. Spread over spaghetti crust., In a nonstick skillet, saute mushrooms and garlic in butter until tender. Spoon over cheese mixture. Spread with spaghetti sauce. Bake, uncovered, at 350° for 20 minutes. Sprinkle with mozzarella cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10-15 minutes before cutting.
Nutrition Facts : Calories 326 calories, Fat 13g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 707mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
VEGETARIAN SPAGHETTI PIE
Make and share this Vegetarian Spaghetti Pie recipe from Food.com.
Provided by Cupcakem
Categories < 60 Mins
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix cooked pasta, margarine and Parmesan cheese in bottom of a 9x13 pan.
- Mix egg replacer and cottage cheese together and spread over pasta.
- Pour spaghetti sauce over cottage cheese mixture.
- Back at 350 for 30 minute
- Cover with mozzarella cheese the last 10 minutes.
Nutrition Facts : Calories 134.6, Fat 7.3, SaturatedFat 2.5, Cholesterol 10.6, Sodium 508.7, Carbohydrate 6.8, Fiber 0.2, Sugar 4.5, Protein 10
MEATLESS SPAGHETTI PIE
I found this in the paper quite a few years back. I believe it's a Mr. Food recipe, but it obviously was printed with errors, because my first attempt was a bomb. I fooled around with it and this is what I have. Feel free to add any additional herbs to the ricotta, are any other ingredients you may like, but this does make a nice meat-free entree. A sald and some crusty bread and you're all set!
Provided by HEP MEP
Categories Spaghetti
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toss hot spaghetti in large bowl with the butter.
- Combine eggs and 1/2 cup grated Parmesan in a small bowl and stir into spaghetti.
- Pour spaghetti mixture into a lightly greased 10 inch pie plate and form into a crust.
- Bake approximately 10 minutes in a 350* oven.
- Remove from oven and spread ricotta evenly over crust, but not to the edge.
- Top with spaghetti sauce.
- Bake uncovered for about 20 minutes at 350*.
- Top with with shredded mozzarella,and bake until cheese melts - about 5 minutes longer.
- Remove from oven and sprinkle with remaining 2 tablespoons of Parmesan cheese.
- Cool 10 minutes before cutting.
Nutrition Facts : Calories 580, Fat 27.6, SaturatedFat 15.2, Cholesterol 182.2, Sodium 792, Carbohydrate 52.7, Fiber 2.1, Sugar 7.3, Protein 29.2
VEGAN SPAGHETTI SQUASH PIE
It's classic NCK spaghetti squash pie, gone vegan. The recipe got streamlined to minimize ingredients and simplify prep since the original version, and now it's dairy and egg free! It also now makes TWO pies, because the more spaghetti squash pie, the better (and it's freezer friendly).
Provided by Tessa
Time 25m
Number Of Ingredients 12
Steps:
- Roast the squash. Preheat oven to 400F. Cut off stem end of spaghetti squash, halve lengthwise, and use a spoon to scrape seeds out. Spray open squash halves with cooking spray and season generously with salt and pepper. Bake squash cut side down on a parchment lined baking sheet for about 45 minutes, until just soft when pressed gently with a finger.
- Remove squash from oven and immediately turn cut side up on a cutting board. Drain excess liquid from baking sheet and line with two layers of paper towels (or a clean kitchen towel). Hold squash with tongs and use a fork to scrape out "noodles". Spread in an even layer on the baking sheet, then cool to room temp.
- If using "noodles" immediately, press another double layer of paper towels on top to absorb more moisture. If making ahead, transfer to a paper towel lined container, so as much liquid as possible gets removed!
- Make the cashew "ricotta". In a high powered blender (see notes) combine cashews, 1 cup water, lemon juice, vinegar, 1/2 tsp salt (kosher or sea), mustard, and nutritional yeast until very smooth and creamy. This may take several minutes. Refrigerate if not using immediately.
- To assemble the pies, spray two pie pans with oil. In a mixing bowl, combine squash noodles and cashew ricotta, plus a generous sprinkle of salt and pepper, until well mixed (a fork works well). Distribute squash mixture between the two pie pans and smooth the surface. Top each pie with two to two and a half cups of lentil marinara sauce, then sprinkle generously with mozzarella (about 3/4 cup per pie).
- Cover with foil, tenting the foil so it doesn't touch the mozzarella. Bake pies on middle oven rack for about 25 minutes, until bubbly and cheese is melted. Remove foil while the pies cool for at least 10 minutes, then serve with fresh basil. Or, continue cooling before refrigerating for up to five days.
SPAGHETTI AND THREE-CHEESE PIE
A crisp, crunchy crust with an oozing, melting middle. What's not to like? Great for a comforting yet alternative weekend pie recipe
Provided by Janine Ratcliffe
Categories Dinner
Time 1h15m
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/fan 160C/gas 4. Butter and base-line a deep 20cm springform cake tin with baking paper. Wrap the bottom of the tin tightly with a couple of sheets of foil to guard against leaks.
- Cook the spaghetti in boiling salted water but drain just before it's tender as it will continue to cook in the oven. Rinse under cold water until cool then drain again.
- Cook the spring onions in a knob of butter until really soft then add the garlic and cook for another 2 minutes. Cool.
- Whisk together the eggs, cream and milk in a large bowl. Add 1 /2 the parmesan and all of the other cheeses, and mix well with lots of seasoning (especially pepper). Stir in the spaghetti and chives and the spring onion mixture.
- Tip into the tin and smooth down, then sprinkle over the rest of the parmesan. Put on a baking tray and bake for 30-35 minutes or until set and golden. Cool in the tin for 20 minutes loosely covered with foil before turning out. Cut into wedges and serve with a green salad.
Nutrition Facts : Calories 528 calories, Fat 25.3 grams fat, SaturatedFat 14.8 grams saturated fat, Carbohydrate 46.8 grams carbohydrates, Sugar 4.7 grams sugar, Fiber 3.2 grams fiber, Protein 26.7 grams protein, Sodium 1 milligram of sodium
More about "vegetarian spaghetti pie food"
BEST VEGGIE SPAGHETTI PIE - DELISH
From delish.com
Category Dinner, Main DishTotal Time 1 hr 5 mins
- Cook the pasta for about 3 minutes less than the box instructs. (You want it to be very al dente.) Toss carrots, broccolini, tomatoes in olive oil with salt and pepper to taste.
- Roast until easily pierced with a fork, about 20 minutes. (You don't want the vegetables to be too soft, since they'll continue cooking when the pasta bakes.) Meanwhile, mix together the cheeses, eggs, milk and garlic in a large bowl.
- Add salt and pepper to taste. Add the al dente pasta and roasted vegetables and toss to combine.
VEGAN BAKED SPAGHETTI PIE - THE VEGAN ATLAS
From theveganatlas.com
4.5/5 (2)Category Casseroles & SkilletsCuisine Plant-BasedTotal Time 1 hr 15 mins
- Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the mushrooms and plant-based ground and continue to sauté over medium-high heat, stirring often, until the mushrooms are wilted and the ground is touched with golden spots here and there.
VEGGIE-LOADED SPAGHETTI PIE (VEGETARIAN) - THE NATURAL ...
From thenaturalnurturer.com
5/5 (2)Category Dinner, Main CourseCuisine AmericanCalories 305 per serving
- Cook your spaghetti according to package directions. Meanwhile, prep your vegetables. Once the spaghetti is ‘al dente’, drain in a colander then place in a large bowl.
- To make sauce, return the pot you cooked the pasta in (or another pot if you prefer) to the stove and heat 2 tablespoons of olive oil over medium-high heat. Add chopped onion and carrot and cook for 2 to 3 minutes.
- Add chopped mushroom and saute until the mushrooms begin to brown. Add garlic, 1/2 teaspoon salt, and Italian seasoning and cook for 2 more minutes or until all the vegetables are soft. Stir in spinach and then crushed tomato. Lower heat and simmer while you prepare the spaghetti “crust”.
SPAGHETTI PIE RECIPE - QUICK AND EASY COMFORT FOOD ...
From hostessatheart.com
Ratings 8Calories 448 per servingCategory Main
- Break spaghetti in half. Cook in boiling salted water until 1 to 2 minutes before done according to package directions.
- In a skillet, melt the butter and add green pepper and onion. Saute until they just start to soften. Remove the vegetables to a small bowl and set aside to cool slightly. Add the sour cream to the vegetables and stir to combine.
- **In the same skillet as you used on the vegetables, brown the meat. Drain. Add tomato paste and water. You can also add garlic or herbs to this sauce. Simmer for 10 minutes without a lid covering the pan.
VEGAN SPAGHETTI - VEGAN HEAVEN
From veganheaven.org
5/5 (2)Total Time 15 minsCategory Entrées, Main CourseCalories 391 per serving
- While the pasta is cooking, heat some oil in a large pan and sauté the chopped onion for about 3 minutes or until it becomes translucent. Then add the minced garlic and cook for another minute.
- Add the diced tomatoes and season with dried basil, oregano, salt, pepper, and red pepper flakes. Let it simmer for 5 minutes.
- In the meantime, drain and rinse the chickpeas and roughly chop the artichokes. Cut the olives into rings.
VEGETARIAN SPAGHETTI PIE - WEELICIOUS
From weelicious.com
- 2. Place the cooked spaghetti in a bowl and coat with 1 tablespoon of olive oil.3. Combine the eggs and 1/4 cup Parmesan cheese in a bowl. Add the mixture to the spaghetti and stir to mix well. 4. Place the spaghetti mixture into a greased deep-dish pie plate and spread to make a âpie crustâ.5. Heat 1 tablespoon of the oil in a sauté pan over medium heat. Add the garlic, onions, red bell peppers, carrots, celery, salt and sauté for 5 minutes, until soft. 6. Pour the tomato sauce over the vegetables and stir to combine.7. In a bowl stir together the ricotta cheese, the remaining 1/4 cup of Parmesan cheese and Italian herbs to combine.8. Spread the Ricotta/Parmesan cheese mixture over the pasta, then layer the vegetable mixture and finally, top with the mozzarella.9. Place dish on a sheet pan and bake for 30 minutes.10. Cool, cut into wedges and serve.
VEGETARIAN RECIPE: MEATLESS BAKED SPAGHETTI CASSEROLE
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4.2/5 (115)Total Time 1 hr 5 minsCategory Dinner, Entree, PastaCalories 217 per serving
SPAGHETTI PIE FROM THUG KITCHEN {VEGAN, GLUTEN-FREE} - …
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5/5 (2)Category Dinner, Main Course, Pasta, Vegan Dinner
- Add the pasta to a 9x13 casserole dish. Add a drizzle of olive oil and mix the pasta around to make sure it's fully coated.
- Pour water and tomato sauce over the pasta. Mix to combine evenly. Add the onion, zucchini, kale, sun-dried tomatoes, salt, pepper. garlic, and dried basil. Mix gently to combine. Make sure the pasta is completely covered in water. Add another 1/2 of water if needed.
EASY VEGAN SPAGHETTI PIE RECIPE - NAMELY MARLY
From namelymarly.com
5/5 (3)Total Time 30 minsCategory Main CourseCalories 467 per serving
- Place the tofu, olive oil, nutritional yeast flakes, dried basil, garlic powder, and miso paste in a food processor. Pulse until smooth. Stir in one cup of vegan mozzarella cheese.
- Once pasta is done, drain the liquid and add half of the ricotta mixture to the pasta. Stir until all the pasta is coated. Press into your prepared pie plate.
VEGETARIAN SPAGHETTI CASSEROLE - COZY PEACH KITCHEN
From cozypeachkitchen.com
5/5 (2)Total Time 45 minsCategory Main CourseCalories 356 per serving
- Preheat the oven to 350 degrees F. Lightly butter or oil a 12-inch cast iron skillet or 9x13 casserole dish.
- Heat another large 12-inch skillet over medium-high heat. Add one tablespoon olive oil. Once hot, add minced garlic, finely chopped mushrooms and onion. Add additional veggies here if desired. Sprinkle with 1/4 teaspoon salt. Saute 6-8 minutes, or until mushrooms are soft. Drain off excess liquid.
- Add chopped parsley, rosemary, thyme, oregano. Saute another 30 seconds to bloom the herbs. Add extra oil as needed. Add the crushed tomatoes with juices, sugar and black pepper. Bring to a rapid simmer over medium high heat. Reduce to a low simmer over medium-low heat. Simmer for 15 minutes then turn off the heat. Taste for salt.
- Meanwhile, cook the spaghetti to al dente in well salted water according to package instructions. Once cooked, drain the pasta. Transfer spaghetti to the pasta sauce. Stir in 3/4 cup shredded mozzarella.
VEGAN SPAGHETTI BOLOGNESE - SIMPLY HEALTHY VEGAN
From simplyhealthyvegan.com
Reviews 6Category DinnerCuisine ItalianTotal Time 40 mins
- Start by peeling your carrot and dicing it into small cubes so that it gets evenly cooked all the way through. (nothing worse than hard bitey carrot yuk!)
- Heat the oil in a pan and sautee the onion, garlic, celery, carrot and chilli. Cook for 5 minutes or until softened and the onion begins to brown.
SPAGHETTI PIE WITH WILD MUSHROOMS AND SPINACH RECIPE ...
From foodandwine.com
5/5 (1)Category SpaghettiAuthor Mary MatlackTotal Time 1 hr 35 mins
- Preheat the oven to 425°. Tightly wrap the outside of a 9-inch springform pan with foil and brush the inside with butter. In a pot of salted boiling water, cook the spaghetti until barely al dente; drain.
- In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and garlic and cook over moderately high heat, stirring, until sizzling, about 1 minute. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until browned, 10 to 12 minutes. Scrape into a bowl.
- In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the spinach, season with salt and pepper and cook over moderate heat, stirring, until just wilted, about 2 minutes. Scrape into the mushrooms and let cool slightly.
- In a large bowl, beat the eggs with the milk. Add the spaghetti, mushroom mixture, 3 cheeses, sage, thyme, 1 1/2 teaspoons of salt and 1 teaspoon of pepper; mix well. Scrape into the prepared pan and smooth the top. Set the pan on a baking sheet and bake for about 35 minutes, until bubbling and the top is golden. Let stand for 15 minutes. Remove the ring, cut the pie into wedges and serve.
VEGETARIAN SHEPHERD'S PIE RECIPE - FOOD NETWORK
From foodnetwork.com
4/5 (1)Author Chuck Hughes and Chuck HughesServings 8Category Main-Dish
- First, cut the spaghetti squash in half and remove the seeds. Place the squash on a baking sheet and bake for 1 1/2 hours. As an alternative, place on a plate and cook in the microwave on high power for about 20 minutes.
- Put the garlic head on a baking tray. Drizzle with 1 teaspoon olive oil. Season with salt and pepper and put in the oven for 30 minutes or until the garlic is very tender.
- In a bowl, mix the bread crumbs with the milk. Let stand for 5 minutes until all the liquid has been absorbed. Mix in the pine nuts, the eggs, basil, thyme, and parsley. Put aside.
ONE-POT VEGETARIAN SPAGHETTI (+ VIDEO) - FAMILY FOOD ON ...
From familyfoodonthetable.com
4.5/5 (227)Calories 185 per servingCategory Easy Vegetarian Recipes
- Heat olive oil in a medium pot over medium heat. Add onion and mushrooms and saute for 5-7 minutes, until tender and the liquid from the mushrooms has been mostly cooked off.
- Add garlic and season with salt, pepper and red pepper flakes (if using) and saute another 30 seconds.
- Add spaghetti noodles and stir until they wilt and fit in the pot. Cover the pot, reduce heat to medium-low and cook for 5 minutes. (Your liquid should be at a low boil this whole time.)
DEEP DISH SPAGHETTI PIE {VEGAN AND GLUTEN-FREE ...
From allergylicious.com
4.5/5 (2)Servings 10Cuisine ItalianTotal Time 50 mins
- Preheat oven to 300 degrees. Coat your round casserole dish with olive oil, sprinkle with bread crumbs if using and set aside.
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VEGAN SPAGHETTI. THE BEST LOW FODMAP ... - SIMPLE GREEN SOUL
From simplegreensoul.com
5/5 (1)Category DinnerCuisine Low FODMAPCalories 449 per serving
- Heat a medium size pot and add the garlic infused oil, and diced mushrooms. Stir for 3 to 4 minutes or until mushrooms are brown
- Add lentils, canned tomatoes and vinegar. Bring the pot to simmer and then reduce heat. Allow the sauce to simmer on very low heat for approximately 10 minutes whilst cooking your pasta
VEGAN BAKED SPAGHETTI - RABBIT AND WOLVES
From rabbitandwolves.com
5/5 (11)Category Main CourseServings 4Total Time 30 mins
- Cook spaghetti according to package directions, cook just until al dente (about 6 minutes) so it doesn't over cook in the oven. Make sure to reserve 2/3 a cup of the pasta water before draining. Drain the rest of the water when the pasta is done.
- While the spaghetti is cooking, make vegan ricotta. Squeeze some of the liquid out of the tofu. I just squeeze it over the sink for a minute. Then break it up into chunks and add it to a blender or food processor.
- Then add in the garlic, nutritional yeast, 3 Tablespoons of olive oil, lemon juice, salt and pepper. Pulse everything together until it is smooth but still has a little bit of texture and looks like ricotta. Scrap down sides as needed. Set aside.
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GLUTEN FREE SPAGHETTI PIE - GLUTEN FREE RECIPES - GFJULES ...
From gfjules.com
- Preheat oven to 350°F. Oil one 10- or 11-inch springform pan well and wrap the outside with foil to prevent leakage. If using a smaller diameter pan, note that the pie will be taller and will need to cook longer. (11-inch pan is pictured)
- Prepare the gluten free pasta according to package directions, drain and set aside. Err on the side of under-cooking the pasta, as it will continue to cook some in the oven.
- In a small skillet sauté diced onion in olive oil until translucent. If adding gluten free veggie burgers or other cooked burgers, chop and add to pan at this time to toss with onion.
- If making your own pasta sauce (see ingredients in notes section), add sauce ingredients (tomatoes, tomato paste and seasonings) to a large pot and mix well. Otherwise, pour pasta sauce into a large pot and add sautéed onion (and chopped burgers, if adding); stir to combine.
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