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Vegan Spaghetti Pie

Vegan Spaghetti Pie

This spaghetti pie from Thug Kitchen is a fantastic vegan, gluten-free dinner the whole family can enjoy. 

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4
Author Tess Masters

Ingredients

  • 1 (15oz) can plain tomato sauce  (no salt added)
  • 1 (14oz) can whole artichoke hearts, drained and rinsed
  • 1 cup diced yellow onion 
  • 1/2  cup fresh basil leaves
  • 1/2 cup  nutritional yeast
  • 3 tablespoons  balsamic vinegar
  • 1 tablespoon minced garlic (3 cloves)
  • 1 tablespoon finely chopped fresh thyme (or 1 teaspoon dried)
  • 2 teaspoons  Celtic sea salt, plus more to taste
  • 1/8 teaspoon red pepper flakes (optional)
  • 1 (1lb) pack gluten-free spaghetti or fettuccine, cooked al dente
  • 1 medium zucchini, shredded
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup gluten-free bread crumbs
  • Olive oil spray

Instructions

  1. Preheat your oven to 450°F/230°C.
  2. Grease a 8-inch springform pan. Wrap the bottom of the pan in foil in case your pan leaks.
  3. Throw the tomato sauce, artichoke hearts, onion, basil, nutritional yeast, balsamic vinegar, garlic, thyme, salt, and red pepper flakes into your blender, and blast on high for 30 to 60 seconds until smooth.
  4. In a large bowl bowl, mix together the cooked pasta, zucchini, basil, and olive oil until everything is coated in oil. Pour in the sauce mixture, and toss until everything is evenly coated. Tweak salt and thyme to taste. Fold in the bread crumbs, and stir until they’re combined.
  5. Transfer the mixture to your prepared pan, and press down so that it’s really densely packed in.
  6. Spray the top of the pie with oil, and then stick the pan in the oven. Bake for 25 to 35 minutes until the top looks a little burnt and the sides are starting to pull away from the pan. Let this carb cake cool for 10 minutes to solidify before slicing in and serving. 

Recipe Notes

Recipe from Thug Kitchen 101 copyright © 2016 by Thug Kitchen, LLC, Matt Holloway and Michelle Davis. By permission of Rodale Books. 
Photo by Trent Lanz; styling by Alicia Buszczak