If you have been reading my blog for awhile now you might remember that one of my favorite bloggers is Caitlin of Healthy Tipping Point and Operation Beautiful.
A few of her recipes are on my list of ones to try (which is pretty long at this point). She has a ton on Healthy Tipping Point, but I was most intrigued by her Cheeseless Pasta Bake.
Cheese doesn’t always agree with me, and I was curious if the eggs and hummus would really make a cheese-like affect. My best friend happened to be over when I was cooking and she said it smelled wonderfully cheesy. I then got to tell her there wasn’t ANY cheese in the recipe. Happily surprised were we!
I changed a few things around based on what I had on hand, and in the future I’d probably only change one thing. Less pepper! I put one full teaspoon in, and it was just too much. Especially since I made it into two servings instead of three.
First, I preheated the oven to 375 degrees.
Since I need gluten-free pasta, I made some quinoa pasta from Ancient Harvest.
Which I discovered is MUCH better warm than cold. I made a pasta salad with it and the noodles took on a rubbery-texture. But warm, it tastes just like any other pasta I’ve had!
While the pasta cooked I diced a tomato and some green pepper. I grabbed the eggs, some spinach, hummus, and pepper. I added a tiny amount of salt as well, but only about 1/8 of a tsp as I’m not a fan.
Once the pasta was cooked I combined it with the rest of the ingredients in a large bowl.
I divided it between two oven-safe containers.
Baked them for about 20 minutes.
And again, there’s that patience thing. Yes, you should probably let it cool down a bit before you just dive in. My tongue isn’t very happy with me most of the time!
Cheeseless Pasta Bake (adapted from Caitlin @ Healthy Tipping Point)
1.5 cups gluten-free pasta, cooked
2 eggs, beaten
1/3 cup hummus
¼ bell pepper, diced
½ cup spinach
1 small tomato, seeded and diced
½ tsp pepper
Salt to taste
If desired, top with pasta sauce
Preheat oven to 375 degrees.
Cook pasta, if not already done. In a large bowl combine all of the ingredients except the optional topping.
Pour evenly into two oven-safe bowls (ramekins) and bake for 20-25 minutes or until egg is firm.
Remove from oven and drizzle with pasta sauce if desired.
Do you have any experience with gluten-free pasta? Or perhaps, more importantly, do you have any cheese-free tasty recipes to share?