Spaghetti Frittatas


These little noodle nests are truly predestined for the lunchbox. Spaghetti frittatas Combine all the best features of delicious, creamy pasta dish. They’re baked until crisp to make them even tastier and best of all: you can eat them with your fingers.


For the Frittatas

150g (5 ½ oz) wholewheat spaghetti

Sea salt

30g (1oz) smoked tofu

1 small onion

30g (1oz) pitted green olives (optional)

1 tbsp olive oil

100g (3 ½ oz) soy cream, or other

Plant-based cream

60g (2oz) vegan pizza cheese shredded

Pinch of mixed herbs

Freshly ground black pepper

Pinch of dried oregano

Vegan margarine, for the tin

4 basil leaves, to garnish


1.Cook the spaghetti in salted water, according to the packet instructions, until al dente. Meanwhile, cut the tofu into little cubes. Peel and finely chop the onion and olives.

2.Heat the oil in a large high-sided pan and sauté the tofu over a high heat. Add the onion and olives and cook briefly. Pour in the cream and 30g (1oz) of the cheese. Season with herbs salt, pepper, and oregano and simmer over a low heat until the cheese has melted.

3.preheat the oven to 220°C (425°F/Gas 7). Grease 4 muffins tin moulds with the margarine. Drain the spaghetti briefly in a sieve, then mix with the cheese mixture. Distribute the pasta mix between the muffins Moulds: the best way to do this is to use a large fork to twist the spaghetti.

4.Scatter the remaining cheese over the spaghetti and bake the Frittatas in the centre of the oven for 20 minutes. Remove and leaves to cool slightly before releasing from the moulds. Pack them up and serve garnish with some basil leaves. The Frittatas taste great warm or cold.

Jérôme Eckmeir|Daniela Lais.