Veggie Loaded Spaghetti Cake
A unique twist on spaghetti, packed with a variety of veggies and earthy mushrooms baked into a delicious "cake" shape.
Ingredients
- 320 g spaghetti
- 250 g brown mushrooms sliced
- 1 large onion diced
- 1 large carrot peeled & diced
- 200 g baby spinach
- 200 g cherry tomatoes halved
- 250 ml cream
- 150 ml milk
- 4 large free-range eggs beaten
- 100 g cheddar cheese grated
To serve
- parmesan grated
- salt and pepper
- olive oil
Instructions
- Preheat oven to 180˚C.Bring a large pot of salted water to the boil.Cook the spaghetti until it is just shy of al dente.
- Drain and run under cold water to stop the cooking.Set aside.
- Heat a drizzle of olive oil in a large frying pan. Add the mushrooms and cook until golden brown. Remove from the pan and set aside.
- Add a fresh glug of oil and cook the onion and carrot until tender. Add the baby spinach and switch off the heat, just letting it wilt.
- In a large mixing bowl whisk together the cream, milk, eggs and cheese. Season well with salt and pepper.
- Add all the veggies and the spaghetti to the cream mixture and toss to combine.Mix well so the veg is evenly distributed throughout the spaghetti. Transfer mixture to a baking dish.
- Bake for 25-30 minutes until golden brown on top and the filling has just set. Remove from the oven and leave to cool for 10 minutes.
- Sprinkle the top with grated parmesan. Slice into chunky wedges and serve with a green side salad.