I’m unusually excited about this recipe! You ready? Spaghetti pie. I’ve been thinking about it lately (in part, because it’s seemingly inescapable on Pinterest), and wanted to do a make-over version of sorts. When I sketched the general outline, I aimed for a few things. It would be a green version, packed with kale, spinach, or a mix. I wanted it to be vegan / plant-based – a lot of the versions out there are decadently filled with cheese, eggs, and cream. I wanted to use a good whole-grain or lentil/bean pasta. My hope was to architect an “everyday” version people can feel great about enjoying whenever. That said, when someone was eating a piece, I wanted it to be about none of that. I just wanted it to be delicious. So! Here’s how it shaped up, recipe and a few notes below – enjoy! -h
To make this green version of spaghetti pie, you start by boiling a pound of your favorite spaghetti – preferably whole-grain, or one of the bean-based pastas. I used the Banza spaghetti (pictured here / not-sponsored, I just like it). While the water is coming to a boil, I make a quick blender sauce with almond milk, onion and garlic powder, and a bunch of kale. In place of eggs, I whisked some ground flax with water – you get the nutritional benefit of flax, and similar binding properties to the eggs. I grabbed a 1/2 pound of kale from my freezer (available in most freezer sections), but you can certainly use fresh kale. The green blender sauce comes together in a flash, you toss the spaghetti with it when it is cooked a bit al dente, transfer to your baking dish, and into the oven.
Pictured above – a snug layer of foil to catch any leakage (I didn’t have any this time around), but better safe than sorry ;). xx! -h