spaghetti pie with sundried & cherry tomatoes, shiitakes, & kale (vegan)

Hello! I am excited to share this recipe :D.

Say HELLO to the one-dish wonder that is spaghetti pie. 

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There are a few main reasons I wanted to make this magical food combination: 

I recently saw spaghetti pie on social media and was like, "well, that is a good idea." 

I already really like (well, love, actually) pie and pasta.

Winter & cooking = warm house & warm Alyssa. 

 

I'd keep going, but seriously, just look below. Photogenic pasta noodles basically says it all.

 OH CAHBZ (i.e. "carbs" pronounced better), HOW FUN YOU ARE TO EAT. WITH THINGS. AND SAUCE.

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vegan-kale-mushroom-tomato-spaghetti-pie.JPG

In truth, the spaghetti and veggie thing is kind of a basic-veg dish, complete with sundried tomato cashew cheese sauce. Honestly, you could stop right here. It is no doubt delicious, but you are missing out on something extra-special. 

If you go one step further by smooshing this delicious-but-not-quite-WOW pasta mixture into a springform pan, baking, and calling it a pie, extra-specialness is achieved. 

WOW becomes WHOA.  

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In case I haven't been glaringly obvious, this recipe is a savory representation of things that I have a lot of fun making.

I also am not going to tell you that to bake your pasta before eating it, complete with your own homemade sauce, is "easy." Because it is way more steps than what I do on a usual weeknight, let's be real. 

And one-dish wonder meals, which are super fun to make but not super practical when I am hangers and had a weird workday, aren't going to happen all the time. Or every week. Just nope. When I do have the time to make them, however, this one is DEFINITELY my pick :). Plus leftovers, so yay :). 

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A moment with this recipe-post/topic-post thing on TMT, too, is that I realized I was trying to think of something that I might want to talk about in relation to food relationships when putting together this post. Like my whole baking for pleasure, not being freaky over ingredients, etc type rants. 

 

But it was too fun editing, recipe writing, and just enjoying the lovechild that is spaghetti pie. So, silly me, but this recipe post is me kind of just living out a healthy food relationship (or doing my best). I simply had fun making this meal. And I have been really excited to share it with you, reader friends.  

 

All I can say is the next time you want a warm house, yummy-smelling kitchen, and delicious fusion food to eat, go for this pie. No need to overcomplicate a simple thing, yes? Food can be fun to make, enjoyed, and that's that.

 

I hope you can sense my joy for this recipe(!!!). I LOVE it, reader friends, and I hope you do, too.

 

xox

Alyssa  

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vegan-kale-mushroom-tomato-spaghetti-pie.JPG

spaghetti pie with sundried & cherry tomatoes, shiitakes, & kale

vegan

prep time: 45 minutes 

cook time: 35-40 minutes

makes: 1 9-inch pie

Ingredients:

1 lb spaghetti* 

1/2 yellow onion, diced

4 cloves garlic, minced 

1 package shiitake mushrooms, diced*

2 cups finely chopped lacinato kale

1 heaped cup cherry tomatoes, halved 

1/2 cup chopped fresh basil

salt & pepper, to taste

1-2 Tablespoons olive oil (I used oil from the sundried tomatoes jar)

Vegan/regular parmesan, for topping (I used Follow Your Heart brand)

for the sauce:

1 & 1/2 cups raw cashews

1/2 cup sundried tomatoes packed in oil

4 Tablespoons nutritional yeast

1 Tablespoon cornstarch

1 tsp sea salt

1 & 3/4 - 2 cups water

Directions:

1. Place the cashews in a pot and cover with water. Bring the cashews to a boil for 15 minutes, then turn off the heat, cover, and set aside for 20-30 minutes. Don't drain! You can cut up your veggies while you wait. 

2. Meanwhile, fill a large pot with water, a pinch of salt, and ~1/2-1 Tablespoon olive oil and bring to a boil (the oil will keep the noodles from sticking). Cook the pasta until just al dente, then drain in a colander and set aside. 

3. Drain and rinse the cashews. Place all of the sauce ingredients in a high-speed blender, and blend until completely smooth, scraping the sides as needed. 

4. Preheat oven to 425 degrees Fahrenheit and grease the bottom of a 9-inch springform pan with oil, butter, or Earth Balance. Line the bottom with aluminum foil. 

5. Heat 1-2 Tablespoons olive oil in a large-bottomed skillet over medium heat. Saute onions and shiitakes until onions are translucent, ~5 minutes. Add garlic, kale, and cherry tomatoes. Season with salt and pepper and cook until vegetables are cooked down. Stir infers basil in the last minute of cooking. 

6. With the heat on medium-low, add the cooked pasta and sauce. Stir until fully incorporated and adjust salt and pepper to taste. Turn off heat.

7. Press pasta mixture into the springform pan, flattening the top. Bake uncovered for 30-40 minutes, or until pasta is beginning to brown on top. In the last few minutes of cooking, add parmesan on top. 

8. Remove from oven and allow to cool for 20-30 minutes before slicing and EATING!! Leftovers will keep for 3-5 days in the fridge. 

 

Notes:

*You likely could sub gluten free spaghetti noodles 

*I love shiitakes, but baby bella or wild mushrooms would work too!