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15
Aug
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Spaghetti Pie (Gluten-Free, Dairy-Free) |
This could have been called, “not your mama’s spaghetti pie.” Because that’s exactly the thought I had as I whizzed together cashews and tofu in the food processor instead of peeling open a tub of ricotta.
It’s kind of funny, when you think about it. Most husbands would probably want to their wives to say “ricotta” instead of “tofu” as the answer to “so what’s in this?” But I’ve got a special one. Say the R word and his face twists up in knots, giving you the feeling that he ate some really bad lasagna as a kid. But tofu, cashews, and Daiya non-dairy cheese? Mine perks up and keeps on eating.
And raving.
But this is still just like my mama’s spaghetti pie in the sense that it satisfied a craving for some serious comfort food (despite it being about 90º that day – no matter, I had to have it.) A craving that started when I saw Leanne’s Spaghetti Pizza (pizza, shmiza, pie, shmie!) and continued throughout a week or so of rainy-ness where I wanted nothing but the couch and a soft blanket – and pie, of course.
When I finally got around to it, it certainly hit the spot. That golden, crisp spaghetti crust that’s still a bit creamy in the center, topped with hearty meat sauce and veggies and gooey cheese was just like the one I used to go back to for seconds – or maybe thirds. Now I know how to control myself a little better and saved my pickings for a day latter, because strangely enough, this stuff is pretty good cold too. Not that I had it all to myself. That ricotta-hating husband of mine secretly snuck a few pieces in the freezer, rationing them out for work lunches over the next week. Drool-worthy dinner one night plus a few healthier, cheaper lunches for the dude? In that case, I’ll certainly share.
Spaghetti Pie
Yield: 6 servings
A crispy-edged spaghetti crust topped with a quick veggie-full bolognese and gooey melted cheese - quite possibly better than the gluten- and dairy-full favorite.
Ingredients:
Meat Sauce
cooking spray
1/2lb ground turkey
2 cloves of garlic, peeled and minced
1/2 cup chopped onion
8oz package sliced baby portabello mushrooms
1 small zucchini, diced
1 cup diced tomatoes (such as Pomi brand)
1/2 teaspoon salt
1/2 teaspoon crushed red pepper"Ricotta"
1/4 cup (1oz) raw cashews
1/2 15oz package firm tofu
1/4 cup plain nondairy milk
1/4 cup (24gm) nutritional yeast
2 cloves of garlic, peeled
1 teaspoon lemon juice
1/4 teaspoon salt
2 tablespoons chopped fresh basilPasta Layer
8oz gluten free spaghetti
1 egg
3/4 cup nondairy shredded cheese, such as Daiya Mozzarella1 teaspoon olive oil, for greasing skillet
3/4 cup nondairy shredded cheese, such as Daiya MozzarellaDirections:
Preheat oven to 400çF. Grease a 9" cast iron pan or pie dish with 1tsp olive oil.
Heat a large skillet over medium-high heat, and cook the turkey, breaking it up with a wooden spoon, for 3 minutes. Add garlic, onion, zucchini and mushrooms and continue cooking until turkey is browned and vegetables are softened, about 5 minutes. Add toamtoes, salt and crushed red pepper. Simmer over medium-low heat for 10 minutes to blend flavors.
Bring a large pot of water to a boil and cook the pasta according to package directions, until just al dente.
Meanwhile, make the "ricotta": add cashews, tofu, milk, nutritional yeast, garlic, lemon juice and salt to the workbowl of a food processor fitted with steel blade, or a high-speed blender. Process until smooth, scraping down sides as needed. Add basil and process again to incorporate.
When pasta is done, drain, rinse with cool water, and drain well again. Add to a bowl and stir in the beaten egg and "ricotta" mixture. Fold in 3/4 cup shredded cheese. Pour into the greased skillet or pie dish and spread into an even layer. Spoon the meat sauce over the pasta, and sprinkle with the additional 3/4 cup shredded cheese. Bake for 25 minutes, or until pasta mixture is set and cheese is melted.
Cool for 10 minutes before slicing.
To store leftovers, wrap individual slices in plastic wrap and transfer to a large zip-top freezer bag.
Nutrition Facts:
Amount Per Serving
Calories 402.3
Total Fat 14.9 g
Saturated Fat 3.6 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.6 g
Cholesterol 57.5 mg
Sodium 600.6 mg
Potassium 355.8 mg
Total Carbohydrate 47.4 g
Dietary Fiber 7.0 g
Sugars 1.5 g
Protein 19.4 g
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SaveThis recipe is being shared with Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Dawn — August 15, 2012 @ 12:01 pm
I can’t wait to try this one.
Mara — August 15, 2012 @ 8:00 pm
Hey Darlin,
What kind of GF pasta do you love? I’ve been using corn and quinoa based products. Thanks!
Cara — August 16, 2012 @ 9:05 am
Actually the corn and quinoa kind from Ancient Harvest is my favorite!
Kate — August 16, 2012 @ 12:55 am
I love you ever so much, but I can’t get behind any sort of cheese substitution. I think I’d rather die than give up my cheese!
Cara — August 16, 2012 @ 9:06 am
Well fortunately I haven’t given it up completely – I just try to eat it in moderation. I swear, this dish still has a lot going on despite being dairy-free. Like I said, my husband prefers it that way! (and yes, he is a cheese eater!)
Laura's Gluten Free Pantry — August 16, 2012 @ 12:31 pm
This is a dinner recipe that is going to win over my family’s hearts! Thank you so much for such a hearty and healthy recipe Cara.
Deb — August 17, 2012 @ 10:58 am
Hi Cara!
this sounds good and will be on the table tomorrow! Quick question for you: you put down “1/4 non dairy milk”…. 1/4 cup, right??? !! I’ve checked the recipe a few times to see if I am missing something… still can’t see it 🙂 Even got my reading glasses on haha
Cara — August 17, 2012 @ 11:06 am
Thanks for catching that, you are correct! I will go fix it now.
Joanne — August 18, 2012 @ 2:31 pm
I hope to someday get the.boy. to the point where he’s excited about tofu…we’re working on it. However, I am majorly excited about this spaghetti pie! So much comfort in one healthy delicious dish.
grace — August 18, 2012 @ 3:44 pm
DEFINITELY not my mammy’s spaghetti pie, but delicious nonetheless!
Johanna GGG — August 19, 2012 @ 9:21 am
This looks delicious! I’ve been making a similar ricotta quite a lot lately – I prefer it to dairy ricotta which I never got! And I had thought it would work well with pasta – now I just have to try making a vegan cheese which is on my to do list
Shannon — September 4, 2012 @ 2:49 pm
I do love ricotta, but i’m all for mixing it up sometimes 🙂 this looks great!