To celebrate the spring season I thought nests would be a great way to serve this baked spaghetti recipe. Maybe because growing up we never ate much pasta, but it’s not something I don’t cook too often, when I do instead, I often make a pasta bake. Last week I was looking at some recipes and fell across this recipe on the swissmilk site (recipe in French). I liked the visual side of and decided to make my own version; I used veggies instead of herbs, and spaghetti instead of the ‘Chinese’ noodles they used in the recipe. I wanted to use whole-wheat pasta, and that’s why I used spaghetti as I didn’t really have an alternative in my local grocery store. For this recipe, the best types of pasta you can use are the fine ones like vermicelli, spaghettini, …
I wish you all a happy Easter!
Cauliflower Pasta Nests
Recipe for 4
Prep time: 10-15 min
Cook time: 25-30 min
280 g spaghetti (preferably the fine ones, I used normal ones because I wanted to use the whole wheat kind and choice was limited
2 dl milk + 2-3 tbsp. extra milk
2 dl cream (I used 1/2 fat)
200 g cauliflower florets
2 tbsp. slivered almonds.
80 g grated Parmesan cheese
Salt and pepper
Heat oven at 180°C.
Cook the pasta al dente in salted boiling water and drain.
Meanwhile chop the cauliflower florets into small pieces. Add it to the pasta once it’s cooked.
Using a fork roll the pasta into eight nests and place them in a baking dish one next to the other. Whatever chopped cauliflower and pine nuts are left in the pan, add it on top of the pasta nests
In a small bowl combine the breadcrumbs, 20 g of the grated Parmesan, almonds and milk. Mix them, and set aside.
In a larger bowl combine the cream, milk, eggs, 60 g of the grated cheese, pepper, and optionally salt. Mix and pour it on the pasta. If like me, your dish is a little too wide the nests might rise above the milk and cream mix, just press it down a little.
On top of the nests, evenly sprinkle the soaked almonds, breadcrumbs and cheese.
Bake in the over for about 20 min and enjoy!