Of course this isn’t rösti, that’s made of potatoes, but I’m using some artistic licence so as to avoid using the word ‘bake’ which causes me culinary droop when it comes to pasta.
This goes down very well with children at teatime and is equally welcomed by athletes the night before a big training or racing sesh. Feel free to add cooked chopped bacon or pancetta and any finely chopped veg you like – I’ve suggested a couple of things in the ongredients list.
It’s a delicious rib-sticker and fairly high-energy so go easy on portion size, and it absolutely needs offsetting with a big colourful salad.
Heat the oven to 200 degrees.
Cook the spaghetti in a large pan of boiling salted water for about ten mins, then drain and roughly chop with some kitchen scissors, not too much, just break it down slightly. Stir the spinach into the spaghetti, and the courgettes and pepper if using.
Using an oven-proof frying pan or an oven dish add the spaghetti and veg mix and press it down a bit.
Mix the creme fraiche, beaten eggs, mustard, cheese (keep a handful back) and a bit of salt in a bowl. Pour the mixture over the spaghetti then scatter over the remaining cheese.
Arrange the baby tomatoes all over the top, cut side up.
Bake for 15-20 mins or until golden and slightly set. Leave to stand for a few mins before cutting and serving with a colourful salad.
Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.
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Hey, my spaghetti’s moving!” cried Mr. Twit, poking around in it with his fork.
“It’s a new kind,” Mrs. Twit said, taking a mouthful from her own plate which of course had no worms.
“It’s called Squiggly Spaghetti. It’s delicious. Eat it up while it’s nice and hot.”
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