This gluten free spaghetti pie recipe is also dairy free, soy free and egg free.
Hi guys!
Hope you are all having a wonderful Monday. If the week already feels crazy and time is getting in front of you than this easy weeknight dinner is for you. Not only is it an easy gluten free recipe but it is also a great dairy free dinner. What I love about this meal, is it’s another easy recipe you can include in your meal prep. You can easily make this meal on a Sunday, and then keep it in your fridge until you are ready to bake it on let’s say Tuesday. You can also break it down and only make parts of it at a time. For example, you could get your ground beef cooked and ready to go in your fridge and then put the rest of it together when you have time. There’s so many options for this meal to keep your life simple, and that’s always a good thing!
This meal was actually inspired by the mom I nanny for. She makes this a lot for her family, but she makes it dairy full. Well, it always looks so delicious, I wanted to set out to make a dairy-free version. Instead of using ricotta cheese to make a cream sauce, I used cashews and Daiya cream cheese. The two together made a really nice creamy sauce and the seasonings I added made it even better!
I love the texture the gluten free pasta gets when you bake it. The edges get slightly crispy and the inside stays nice and soft. The egg replacer egg really helps hold the whole thing together too. This would be a great healthy meal for guests. Everyone can make spaghetti, but having it in the shape of a pie really makes it something fun and special. 🙂
Gluten Free Spaghetti Pie
Ingredients
Pasta Ingredients
- 1 16 oz bag of gluten free spaghetti
- 2 tablespoons Ener-G egg replacer whisked together with 3/4 cup warm water
- 1 teaspoon salt
- 1/2 teaspoon pepper
Cashew Cream Sauce Ingredients
- 1 cup raw cashews soaked overnight
- 1/2 cup water
- 1/4 cup Daiya chive and onion cream cheese
- 1 lemon juiced
- 2 teaspoons nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Ground Beef Ingredients
- 1 pound ground beef
- 1 - 8 oz can of tomato sauce
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon chili flakes or black pepper depending on the spice level you prefer
Instructions
- Cook your pasta until al dente according to package instructions. While your pasta is cooking whisk together your egg replacer and water and set aside to allow it to thicken. When your pasta is cooked drain and rinse with cold water. Pour your pasta and egg replacer into a medium-sized bowl, add your salt and pepper and mix everything together well. Press your pasta into the bottom of a pie pan or a spring form pan and refrigerate until you are ready to stack on the rest of your ingredients.
- Drain and rinse the cashews you soaked overnight and add them to your blender. Also, add in the rest of the ingredients for the cashew cream sauce. Blend on high until everything is combined and creamy. Spread your cream sauce on your pasta. Leave about an inch around the edge without sauce. This will ensure the pasta will solidify in the oven and not get too soft from the sauce.
- Brown your ground beef in a large pan over medium heat. Always leave the square of ground beef solid until the first side is brown. Then you can go ahead and break it up with your spoon or spatula. If you break it up too soon, you won't get that nice brown edge. Once the ground beef is browned and there is not much pink left, drain any excess oil. Then add your tomato sauce and seasonings. Simmer the meat in the sauce for about 5 minutes. Allow your meat to come to room temp then layer it on top of the cream sauce.
- You can refrigerate the spaghetti pie until you're ready to bake it. When you want to eat it, bake at 350ºF for about 25 minutes or until edges are browned and sauce is bubbly.
- Enjoy!
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