pasta cake, Recycle of Leftovers, Spaghetti Cake, wild dried mushrooms, cooked eggplant,

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

pasta cake, Recycle of Leftovers, Spaghetti Cake, wild dried mushrooms, cooked eggplant,

2. Re-hydrate the mushrooms

Soak the dried pine mushrooms in a bowl of boiling water for at least 30 minutes.

pasta cake, Recycle of Leftovers, Spaghetti Cake, wild dried mushrooms, cooked eggplant,

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.

pasta cake, Recycle of Leftovers, Spaghetti Cake, wild dried mushrooms, cooked eggplant,

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.

pasta cake, Recycle of Leftovers, Spaghetti Cake, wild dried mushrooms, cooked eggplant,

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.

pasta cake, Recycle of Leftovers, Spaghetti Cake, wild dried mushrooms, cooked eggplant,

6. Turn over

Turn the pasta cake over, carefully and using a plate, to cook to a golden brown on both sides.

pasta cake, Recycle of Leftovers, Spaghetti Cake, wild dried mushrooms, cooked eggplant,

7. Enjoy!

Serve warm and enjoy!