I'm Italian so it follows naturally that I am hopelessly addicted to pasta. Long pasta or short, solid shapes or tubes, noodles or dumplings or sheets, I love it all. But even my favorite pasta dishes can get a little old sometimes so I've been thinking of new ways to use pasta. I came up with something really different and totally to die for. Cheezy Baked Spaghetti Nests!
Cheezy Baked Spaghetti Nests
Yield: 6 servings
12 oz whole wheat thin spaghetti
1/2 cup shredded non-dairy cheddar-style cheese (I used Galaxy Rice...)
1/4 cup plain non-dairy yogurt or sour cream
2 Tbsp nutritional yeast
2 tsp olive oil
2 cloves garlic, minced
1/2 tsp smoked sea salt
1/4 tsp ground black pepper
1 tsp turmeric
1/4 tsp smoked paprika
1/2 tsp dried oregano
- Preheat oven to 425°F and lightly spray a 6-cup muffin tip (jumbo/Texas-style).
- Cook pasta according to package directions. Drain, reserving 1/2 cup of cooking liquid.
- While pasta cooks, combine non-dairy cheddar, yogurt and nutritional yeast in a bowl and set aside.
- Combine remaining ingredients with 1/4 cup of the reserved pasta water. Stir, and toss with pasta. Add more pasta water as needed to coat thoroughly.
- Using a large fork, twist pasta into fist-sized nests and nestle into muffin cups. You might have to use your fingers a bit to tuck in the loose ends.
- Divide cheesy mixture evenly atop each noodle nest.
- Bake 10 minutes, allow to cool 2-3 minutes before gently removing from muffin tin.
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