Pasta pie

Simple and fantastic, this pie can be anything you want it to be, and it hits one out of the park! The inspiration came from Proud Italian Cook blog, and it couldn’t be easier or tastier. Everyone loves pasta, and this creative use of pasta as a crust has flavor-on! Fill it with your favorite veggies, or any leftovers you have sitting around. The “original” recipe calls for grated romano – I used grated soy parmesan. It also called for 1/2 cup half and half – instead I used 1/4 cup nondairy creamy vegetable soup. That’s what I really like about this recipe – you have a lot of leeway, and it will still work. Enjoy!

Pasta pie

1/2 pound leftover spaghetti (it’s okay if it has a little sauce on it, although mine did not)

3 cups chopped veggies (your choice – I used broccoli, onions, garlic, plum tomatoes)

Italian seasoning (either store-bought or your own – basil, oregano, marjoram…)

extra virgin olive oil

coarse salt

freshly ground pepper

4 eggs

grated soy parmesan cheese

1/3 cup nondairy creamy vegetable soup (or soy milk is okay too)

Preheat oven to 400 degrees F. Line a roasting pan with parchment paper.

In a large bowl, add all the veggies and toss well with the oil, generous seasoning, salt and pepper.

Spread veggies on pan and roast for about 30-40 minutes until nicely browned. Set aside.

Reduce heat to 350 degrees F.

Grease a 10″ pie dish. Mix your pasta with 1 beaten egg, some grated soy parmesan, salt and pepper. Place the pasta in the pie dish and spread so that the entire dish is lined with the pasta, to make a crust.

Next place your roasted veggies on top of the pasta crust. Then beat the remaining 3 eggs together with some grated soy parmesan and about 1/3 cup of creamy soup or soy milk. Pour this over your pie, and bake, covered with foil, for 25 minutes. Remove the foil sprinkle on a little more grated soy parmesan, and bake for another 10 minutes.

Remove from oven, let it rest for about 10 minutes, then serve. Makes 5 – 6 servings.