MEAT-FREE SPAGHETTI PIE
Bit of a twist on a lasagne by using spaghetti instead. It came about a few years ago, when I had run out of lasagne sheets.
PER SERVING 913 cals, 33g fat, 14g sat fat, 120g carbs
SERVES 4
✣ 400g (14oz) frozen green beans, roughly chopped
✣ 400g (14oz) spaghetti
✣ Green salad, to serve (optional)
For the sauce:
✣ 2tbsp olive oil
✣ 2 small onions, finely chopped
✣ 4 garlic cloves, chopped
✣ 2tbsp plain flour
✣ 400g can chickpeas, drained
✣ 400g can borlotti beans, drained
✣ 400g can chopped tomatoes in juice
✣ 1 heaped tbsp tomato purée
✣ 1tbsp dried oregano
✣ 10g vegetable stock cube, crumbled
✣ Salt and freshly ground black pepper
For the white sauce:
✣ 600ml (1pt) milk
✣ 40g (1½oz) soft butter
✣ 35g (1¼oz) flour
✣ 75g (2½oz) Parmesan (or any) cheese, freshly grated ✣ Salt and freshly ground
black pepper
1
For the sauce, heat the oil in a pan over a medium heat and sauté the onions for 15 mins. Add the garlic and cook for a further 2 mins until golden. Add the flour and mix well to soak up the oil.
2
Mix in the chickpeas and borlotti beans. Add the tomatoes, tomato purée, oregano, stock cube, 100ml (3½fl oz) water, and salt and pepper. Bring to the boil and simmer for 15 mins, stirring occasionally.
3
Meanwhile, for the white sauce, heat the milk to a simmer. Mix the butter and flour together well, then whisk into the simmering milk; it will thicken almost immediately.
Add salt, pepper and half the cheese, then remove from the heat and keep warm.
4
Preheat the oven to 190°C/Gas 5.
5
Stir the green beans into the tomato sauce, then spoon half into a 25cm (10in) square baking dish. Place over half the spaghetti and gently press in. Add a layer of white sauce, then a layer of bean sauce. Add the rest of the spaghetti and finally top with the rest of the white sauce.
6
Sprinkle over the rest of the cheese and bake in the oven for 35-40 mins.
7
Remove from the oven and leave to slightly cool, then eat with a large green salad.