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Plumcake pasta

ingredients

servings

2

Wholewheat pasta

200 oz

Peeled tomatoes, canned

400 oz

Spinach

50 oz

Breadcrumbs

50 oz

first courses from Italy - Lombardia

Plumcake pasta

Plumcake pasta

vegan with gluten high in iron source of C vitamins high in potassium high in magnesium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Plumcake pasta

An alternative idea to the classic baked pasta, in a vegan version and very light! Very easy to make but impact when brought to the table.

Plumcake pasta step 1

step 1

To begin prepare the sauce: put the tomato pulp in a pot with a little oil evo. Add fresh spinach, stir, cover with a lid and cook about ten minutes.

Plumcake pasta step 2

step 2

Meanwhile turn the oven to 200 degrees, put to boil the water for the pasta and cook taking care to drain well al dente. I used integrals Timilia dumplings.

Plumcake pasta step 3

step 3

A very small pasta shape is very effective in the loaf pan and makes it very compact. When the pasta is ready, drain and place in a bowl, mixing it in sauce with spinach.

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Plumcake pasta step 4

step 4

Add 4 tablespoons of breadcrumbs, stir well and transferred into the mold oiled loaf pan with olive oil, and a nice bottom with bread crumbs to make the upper crust.

Plumcake pasta step 5

step 5

Mash the pasta with the sauce into the bottom of the mold, make the mixture compact and it will easily detach at the right time. Bake for 20 minutes in conventional oven.

Plumcake pasta step 6

step 6

Inverse gently the mold, cut into slices and serve. Variants: crush the peeled with a fork while baking, or use the tomato pulp. I like more the first version, you better amalgam.

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