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Vegan Pasta Muffins Recipe

Ever heard of pasta muffins? No?! Well – then it’s about time!

Let me introduce: Your new favourite meal/snack/whatever. Seriously, these are super easy to make, absolutely delicious – and are a highlight in every lunch box (your colleagues are basically drawn to ask you about them.) I don’t have any kids myself, but I know if I had any (which is super unlikely though :p) this is exactly what I would give them.

As I am still a massive child myself, and I don’t see this changing any time soon, I do love these playful meals.

They are also very versatile and you can create them with different sauces (I have made this tomato-based ones and vegan Carbonara muffins before) and add theĀ toppings of your choice – mushrooms and vegan cheese just being some of my favourite toppings.

For this recipe I have teamed up with Mr Organic – keep your eyes peeled: you might be able to find this recipe on some Mr Organic flyers soon šŸ˜‰

Ā 

Ā 

Pasta Muffin Recipe

Ingredients (makes 12)

Ā½ pack of Mr Organic organic spaghetti

Mr Organic Extra Virgin Olive Oil

400ml of Mr Organic Passata

Salt, pepper to taste

Ā¼ tsp Parsley

Ā½ tsp Basil

(alternatively use 1 jar of your favourite Mr Organic pasta sauce)

 

Method:

  1. Cook the pasta according to packaging instructions and preheat your oven to 200 degrees.
  2. Once the pasta is cooked, drain the water and mix the spaghetti with the Mr Organic Passata and seasoning.
  3. Brush a muffin tin with Mr Organic Olive Oil and transfer the pasta into the muffin tins, pressing the pasta down into each mould with a spoon.
  4. Optional: top with your favourite toppings (e.g. mushrooms and dairy-free cheese)
  5. Bake the muffins in the oven for 25 minutes and carefully remove them from the tin.
  6. Enjoy!

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