Pasta Muffins

Ever heard of vegan pasta muffins? No?! Well - then it's about time! Let me take you on this fun excursion. These pasta muffins are super easy and simple to make, they are great for any leftover pasta or simply if you want to add something more exciting to somebody's lunchbox. All you need is some pasta and a muffin tray and you're already halfway there!

Let me introduce: Your new favourite meal/snack/whatever! Seriously, these pasta muffins are so easy to make, absolutely delicious - and are a highlight in every lunch box be it for school or work. As I am still a massive child myself, and I don't see this changing any time soon, I simply love these playful meals.

They are also very versatile and if you love to get creative, you can create them with different types of sauces. This particular recipe uses a tomato based sauce, but I have also tried making a carbonara style pasta muffin before, which has turned out an absolute treat, especially in combination with mushrooms and smoked tofu pieces!

If you are confident in the kitchen feel free to go all out!

Pasta Muffin Recipe

Ingredients for this recipe 

This recipe for vegan pasta muffins is pretty straightforward and you only need a few simple ingredients:

• 250 g spaghetti
• a little olive oil for greasing your muffin tray
• 400 ml tomato passata
• ¼ teaspoon dried parsley
• ½ teaspoon dried basil
• salt & pepper to taste

How to make pasta muffins

This recipe is super simple to make and just a few easy steps. If you have any leftover pasta from the day before, simply feel free to use that - which will make this recipe even quicker!

Step 1: Prepare the spaghetti

Let's start by preparing the spaghetti! Simply check your packaging instructions and prepare your passport accordingly.

Step 2: Combine with the sauce

Once your pasta is cooked and thoroughly drained, simply combine it with the tomato passata, parsley, and basil and season to taste with salt and pepper. Preheat your oven to 200°C at the same time.

Step 3: Transfer to a muffin tray

Grease your muffin tray with olive oil, then divide the pasta between the six muffin holes, twirling it with a fork to neatly pack it into the muffin holes. Gently press down on the pasta with the back of a fork. At this point you could add any optional toppings, such as grated vegan cheese.

Step 4: Bake

Transfer the muffin tray to the oven and bake at 200°C for 20 to 25 minutes or until the edges of the pasta become lightly crispy.

Step 5: Serve

Allow for the past and muffins to cool down for five minutes before carefully removing them from the muffin tray. Serve immediately or allow them to cool down and pack them into your lunchbox. Store in the fridge overnight or for up to 5 days.

This pasta muffin recipe is:

• 100% vegan
• Super fun and easy to make
• A great afternoon and after-school snack
• A highlight in every lunchbox
• Perfect for kids, but also delicious for adults
• A great use for leftover pasta

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