SAMFA Veggie Loaded Spaghetti Cake

Serves 8


  • 320g spaghetti
  • 250g brown mushrooms, sliced
  • 1 large onion, diced
  • 1 large carrot, peeled & diced
  • 200g baby spinach
  • 200g cherry tomatoes, halved
  • 250ml cream
  • 150ml milk
  • 4 large free-range eggs, beaten
  • 100g cheddar cheese, grated
  • Olive oil, for cooking
  • Salt and pepper, to taste
  • Grated parmesan, for serving



  • Preheat oven to 180˚C.
  • Bring a large pot of salted water to the boil.
  • Cook the spaghetti until it is just shy of al dente.
  • Drain and run under cold water to stop the cooking.
  • Set aside.
  • Heat a drizzle of olive oil in a large frying pan.
  • Add the mushrooms and cook until golden brown.
  • Remove from the pan and set aside.
  • Add a fresh glug of oil and cook the onion and carrot until tender. Add the baby spinach and switch off the heat, just letting it wilt.
  • In a large mixing bowl whisk together the cream, milk, eggs and cheese.
  • Season well with salt and pepper.
  • Add all the veggies and the spaghetti to the cream mixture and toss to combine.
  • Mix well so the veg is evenly distributed throughout the spaghetti.
  • Transfer mixture to a baking dish.
  • Bake for 25-30 minutes until golden brown on top and the filling has just set.
  • Remove from the oven and leave to cool for 10 minutes.
  • Sprinkle the top with grated parmesan.
  • Slice into chunky wedges and serve with a green side salad.


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