Vegan recipes

Recipe: Pasta pie

Oooh, I am SO excited about this recipe! It combines my two favorite foods: pasta and pie! It is beautiful so perfect to serve at a dinner party to impress your friends and also very nutritious as it’s full of veggies and protein (tofu). Scroll down for the recipe!

I can’t tell you how excited I was when I removed the springform from the pie and it remained intact. I wasn’t sure whether it would work, but the tofu holds the pasta together very well. There are endless variantions possible with this dish, you can add whatever veggies you feel like. Just make sure you add the tofu because you don’t want it falling apart!

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Recipe: Pasta pie
Delicious, savoury pasta pie
Course Main Dish
Cuisine Vegan
Cook Time 45 mins
Servings
people
Ingredients
Course Main Dish
Cuisine Vegan
Cook Time 45 mins
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 180 degrees Celsius and lightly grease a springform pan with some olive oil.
  2. Cook the pasta al dente and set aside.
  3. Crumble up the tofu and add to your food processor with 1 tablespoon of olive oil, 1 teaspoon of oregano, 1 clove of garlic (minced) and pepper & salt. Blend until you have a smooth, thick, ricotta-like mixture.
  4. Put a small saucepan on the stove (medium-low heat) and add the spinach, non-dairy cream, turmeric, onion powder, nutmeg and some pepper and salt. Put a lid on the pan and leave it to defrost. Check every few minutes and stir to prevent burning. Once defrosted and warm, turn off the heat and set aside.
  5. Put a large wok or skillet on the stove (medium-high heat) with some olive oil. Add the onion and garlic and sautee until soft.
  6. Add the spinach and vegan ricotta (tofu) to the wok and stir well.
  7. Add some nutritional yeast (as much as you like) and stir through.
  8. Finally, add the cooked pasta to the wok and stir through the sauce.
  9. Transfer the pasta mixture to the springform pan and press down with a spatula or a spoon. Cover the pan with a piece of aluminum foil.
  10. Bake the pasta pie for about 45 minutes. After 30 minutes you can remove the aluminum foil - this prevents burning and prevents the pasta from getting too hard.
  11. Once cooked, carefully remove the springform from the pasta pie and admire its beauty!
  12. Serve with a green salad and extra nutritional yeast (I can never have enough). Enjoy!
Recipe Notes

This pasta pie works with any vegetables you like, such as sundried tomatoes, mushrooms or even vegan bacon. Make sure you include the tofu though, because that's what holds the pie together!

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2 Comments

  • Reply
    Vegan's heaven
    October 12, 2016 at 4:26 pm

    I love this recipe. Thanks for sharing. Unfortunately I am addicted to pasta as well :-). Let’s try out this one together.

    • Reply
      Healthynotskinny
      October 14, 2016 at 3:57 pm

      Thank you!! Sounds like a great idea!

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