Description
Your new favourite afternoon snack. Pasta Muffins are super easy to make, absolutely delicious - and are a highlight in every lunch box.
Ingredients
Units
Scale
- 1/2 pack of spaghetti
- A little olive oil for greasing your muffin tray
- 400 ml of tomato passata
- salt and pepper to taste
- 1/4 tsp dried parsley
- 1/2 tsp dried basil
Instructions
- Cook the pasta according to packaging instructions and preheat your oven to 200°C.
- Once the pasta is cooked, drain the water and mix the spaghetti with the tomato passata, dried parsley, dried basil, and season to taste with salt and pepper.
- Brush a muffin tin with olive oil and transfer the pasta into the 6 muffin holes, pressing the pasta down into each mold with a spoon.
- Transfer to the oven and bake the pasta muffins for 20-25 minutes but until lightly crispy around the edges. Remove from the oven.
- Allow for the pasta muffins to cool down for five minutes before carefully removing them from the muffin tray. Serve immediately or store in the fridge overnight or for up to five days. These pasta muffins can be enjoyed both hot and cold.
Notes
When transferring the spaghetti into the muffin holes, it is easiest to do this with a large fork and lightly twirl the pasta in order to tightly pack them into the muffin tray.
Before transferring the pasta muffins into the oven, you can add any optional toppings such as shredded vegan cheese.
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