Savory Spaghetti Pie

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Savory Spaghetti Pie
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
4332
calories
Calories

Nutritional values

1 Bundt pan contains
(Percentage of daily recommendation)
Calorie4,332 cal.(206 %)
Protein188 g(192 %)
Fat211 g(182 %)
Carbohydrates390 g(260 %)
Sugar added0 g(0 %)
Roughage100.3 g(334 %)
Vitamin A2.6 mg(325 %)
Vitamin D6.3 μg(32 %)
Vitamin E41.4 mg(345 %)
Vitamin K1,405.9 μg(2,343 %)
Vitamin B₁6.5 mg(650 %)
Vitamin B₂3.1 mg(282 %)
Niacin66.2 mg(552 %)
Vitamin B₆5 mg(357 %)
Folate1,000 μg(333 %)
Pantothenic acid13.2 mg(220 %)
Biotin91.7 μg(204 %)
Vitamin B₁₂4.4 μg(147 %)
Vitamin C883 mg(929 %)
Potassium7,055 mg(176 %)
Calcium1,818 mg(182 %)
Magnesium1,271 mg(424 %)
Iron39.7 mg(265 %)
Iodine178 μg(89 %)
Zinc34.2 mg(428 %)
Saturated fatty acids86.6 g
Uric acid1,099 mg
Cholesterol732 mg
Complete sugar63 g

Ingredients

for
1
Ingredients
500 grams Whole Wheat Spaghetti
salt
400 grams Broccoli
400 grams Brussels sprouts
1 small Zucchini
2 sprigs parsley
olive oil (for the baking dish)
2 shallots
2 garlic cloves
2 Tbsps butter
2 Tbsps Pastry flour
150 milliliters dry white wine
200 milliliters Whipped cream
200 milliliters Vegetable broth
75 grams grated Parmesan
2 eggs
peppers
4 Tbsps Sunflower seed
4 Tbsps Pumpkin seed

Preparation steps

1.

Cook the spaghetti in salted water until al dente, drain, rinse with cold water and drain again.

Rinse the broccoli and the Brussles sprouts, trim and halve the Brusells sprouts. Blanch both together in salted water for about 4 minutes. Remove from water, rinse with cold water and drain well. Rinse, trim and chop the summer squash into small pieces. Rinse the parsley, shake dry, pluck the leaves and finely chop.

2.

Grease a baking dish with oil.

3.

Peel the shallots and garlic, and finely chop. Saute together until translucent in hot butter in a pan. Sprinkle with the flour and pour the white wine. Let simmer for 1-2 minutes, stir in the cream and the broth, and simmer for about 5 minutes until slightly creamy. Remove from heat, cool slightly, mix in the Parmesan cheese, the parsley and the eggs, and season with salt and pepper. Mix the sunflower and pumpkin seeds and set aside 2 tablespoons of seeds for garnish.

4.

Spread a little sauce into the baking dish and spread a layer of spaghetti over. Place half of the broccoli, summer squash, and the brussels sprouts over the spaghetti, pour some sauce over, and continue layering this way until all ingredients are used up. Finish with a layer of sauce.

Bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) until golden brown, about 50 minutes. If the top is too dark, cover with aluminum foil.

5.

Gently release the pie from the baking dish and serve sprinkled with the remaining seeds.

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