Did you cook too much pasta last night? Don't throw it away! Why not make a deliciously filling Spaghetti Cake using up the odds and ends in the fridge? Cooking the pasta for a second time gives this comforting dish some lovely crisp edges while keeping its core nice and soft.
Think of a Spaghetti Cake as a very thick Italian omelet. All you need to do is whisk up some eggs (or a vegan egg alternative), add cooked or semi-cooked vegetables, some herbs and spices, throw in the pasta and mix. Then cook it on both sides in a non-toxic, non-stick pan. We've paired the pasta with lush dried wild mushrooms and eggplants, but really, you could use any shape of pasta and any filling you have, or fancy. The point is to transform leftovers into pure goodness.
1. Gather the ingredients
- 500g of spaghetti
- 3 free range eggs or vegan egg replacement
- a bowl of dried pine mushrooms (or porcini)
- half eggplant
- a chili
- a garlic clove
- a bunch of rosemary
- a dash of olive oil
- a pinch of salt and pepper
2. Re-hydrate the mushrooms
Soak the dried pine mushrooms in a bowl of boiling water for at least 30 minutes.
3. Whisk the eggs
Whisk three free-range eggs or vegan egg alternative in a large bowl. If you want a vegan dish, try replacing the eggs for mashed potatoes, potato starch or veganaise.
4. Add the filling
Ad the hydrated mushrooms, cooked eggplants, garlic, chili and rosemary into the bowl. Sprinkle some marine salt and pepper. Mix well.
5. Throw in a pan
Heat a few drops of oil in a deep pan and throw in the contents of the bowl. Use a spatula to flatten the mix getting an even surface.
6. Turn over
Turn the pasta cake over, carefully and using a plate, to cook to a golden brown on both sides.
Serve warm and enjoy!