SAMFA – Veggie Loaded Spaghetti Cake

by Kyla Van Heerden

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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