this vegan spaghetti pie is a veganized version of a traditional napoletano Easter dish! the perfect lunch, snack, or picnic food.
the inspiration
One thing I really love doing is making veganized version of Italian classics. Last year I finally veganized Pizza Rustica, and this year we are going to do spaghetti pie. While we definitely made spaghetti pie less, it is still a very traditional Easter dish in Naples, where my mom’s side of the family is from.
The traditional recipe uses egg, cheese, and some families include meat. But thanks to things now like the vegan Just Egg and vegan parmesan, it is actually quite simple to make this.
I did call my grandma, Zucchi, and asked how she would make it. So, this is her recipe adapted. Now, let’s grab a pan, some pasta and get ready to make this delicious recipe.
the ingredients
- Spaghetti: you can use any spaghetti you want. I actually even opted for a protein one just to sneak in a little extra protein. You can also use gluten-free spaghetti if you are gluten free.
- Just Egg: we are going to need the liquid Just Egg to help replace the egg that is typically used. At this time I did not test any other way of making the recipe. However, I think the vegan egg recipe I used here, could work well. As we want to replace a scrambled egg this is not the place to use chia or flax eggs.
- Vegan Parmesan: you can use any vegan parmesan you like, I went with Follow Your Heart. I also have a homemade recipe.
- Salt & Pepper: this is all we are going to use to add flavor so don’t be afraid to be generous with both of these.
- Oil Spray: I personally prefer oil spray as it makes it easier to coat the pan. However, if you prefer to use oil and then rub it around the pan you can do that as well.
spaghetti pie history
When you search on google “spaghetti pie” you are going to be met with a wide variety of recipes. A lot of them use mozzarella, ground beef, marinara sauce, maybe even ricotta. I have to be honest, that is not what I think of and know as spaghetti pie.
Now like most Italian recipes there are a million names for this dish: frittata di spaghetti, frittata di pasta, frittata di maccheroni, spaghetti pie, the list goes on. But all you need to know is that it involves pasta, an egg, cheese, and a lot of black pepper.
Like most of the Italian cuisine, this recipe was created as a way to not waste food. Use yesterday’s leftover pasta, some eggs from your chickens, and a little cheese you had laying around. Cook it all up and now you have something delicious to take on a picnic with you. It really is the most popular in Napoli (Naples) but you may be able to find it on other regions.
Another key part of this dishes history is WWII. After the war when Italy was struggling this dish was a very important part of making sure people stayed well fed and using every bit of food.
how to make spaghetti pie
- In a large bowl add the vegan Just Egg, black pepper, salt, and vegan parmesan cheese.
- Use a whisk and mix well to combine.
- Boil the pasta in salted water until al dente, or to your liking. Then, strain.
- Toss the pasta in the vegan egg mixture. Coating very well.
- Generously, spray a 9.5 inch pan with spray oil or you can just use a little olive oil. Transfer the spaghetti into there.
- Cook the spaghetti for about 15 minutes over a medium to medium-high heat. Once you start to see the edges are getting dry and it can easily move, it is time to flip.
- Cover with a dish and flip out onto a plate.
- Carefully, slide the spaghetti pie back into the pan and continue to cook for 5 more minutes on the same heat. The other side doesn’t take as long.
how to serve & enjoy spaghetti pie
Spaghetti pie just like Pizza Rustica, is truly picnic food! You can eat it hot, room temperature, or cold. You can enjoy a nice big wedge all by itself or you can serve it with a simple salad or vegetable.
It can be served as part of a meal or just enjoyed on the go as a snack. There is no wrong way to eat it.
If I were serving this and I wanted to be a little fancy I may serve it with my Shaved Asparagus Salad. If I felt like going for something a little easier I may do Zucchi’s Tomato Salad. Either way you can’t really go wrong.
alternative cooking method
If flipping the spaghetti pie out of the pan and onto a plate, and then sliding it back into the pan for the uncooked side to cook feels like too much work, there is another option.
You can first start by cooking it in a broiler safe pan, like cast iron. Then, flip it onto the plate and put the cooked side back down in the bottom of the pan. This side will be sturdier than the uncooked side.
Then, you can broil it on a medium heat for a few minutes or until golden and crispy. You do still need to flip it out but it is easier to work with the cooked side than the uncooked side. However, I will say it really isn’t all that difficult sliding it back into the pan.
why you’ll love this recipe
I think there are a lot of reasons to love spaghetti pie but the biggest and main reason being for a lot of people it provides nostalgia. I love seeing how excited you all get when I veganize a recipe like this and it reminds you of your childhood and grandparents.
If you have never had spaghetti pie you are in for a treat because it really is just pure comfort food. It is great for spring and if you do have plain leftover pasta laying around then this is the perfect way to use it to make something new.
vegan spaghetti pie faq
Is this recipe allergy friendly?
It does contain gluten. If you are gluten-free you can use a gluten-free pasta. Depending on the vegan cheese you use it could contain nuts or soy. Just be sure to use brands that work well with any allergies you may have.
How do I store leftovers?
Spaghetti pie makes the perfect leftovers! I like to cut it into wedges and then put it in an airtight container in the fridge for up to 4 days. I do not recommend freezing.
How do I heat this dish up?
You can enjoy this cold right out of the fridge. However, you can also warm it up in the microwave, air fryer, oven, or on the stove.
My family used to put meat in there, can I add in vegan meat?
Like most Italian recipes everyone’s family does it mostly the same but little variations. Especially, if there was some leftover meat that was going to go bad they wouldn’t have wanted to waste that. So, while I veganized my family’s version that did not include meat if your family would’ve used a little pancetta or something you can definitely add in a vegan version! Some peoples families may have also added in some leftover onions, garlic, veggies, or anything else they had laying around they didn’t want to go to waste.
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Vegan Spaghetti Pie (Frittata di Spaghetti)
Ingredients
- 8 ounces spaghetti dry
- ¾ cup + 1 tablespoon vegan liquid Just Egg
- ¼ cup vegan parmesan I used Follow Your Heart
- 1 ½ teaspoons salt for in the vegan egg mixture
- 1 teaspoon black pepper
- Spray oil
Instructions
- Boil the pasta in salted water until al dente, or to your liking. Then, strain.
- Meanwhile, In a large bowl add the vegan Just Egg, black pepper, salt, and vegan parmesan cheese.
- Use a whisk and mix well to combine.
- Toss the pasta in the vegan egg mixture. Coating very well.
- Generously, spray a 9.5 inch pan with spray oil or you can just use a little olive oil. Transfer the spaghetti into there.
- Cook the spaghetti for about 15 minutes over a medium to medium-high heat. Once you start to see the edges are getting dry and it can easily move, it is time to flip.
- Cover with a dish and flip out onto a plate.
- Carefully, slide the spaghetti pie back into the pan uncooked side down. Continue to cook for 5 more minutes on the same heat. The other side doesn’t take as long.
- Cool for 15 minutes before cutting. Then cut into as many wedges as you would like, I did 6. You can garnish with a little flaky salt or more vegan parmesan if desired.
Video
Notes
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. In this specific recipe I used a protein pasta which will have the protein be a bit higher than regular pasta.
- Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
- You can use 8 ounces dry spaghetti or 16 ounces (454g) cooked spaghetti
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
Gave this a whirl today! Very easy even if I had no confidence in flipping the dish. I didn’t quite understand the alternative directions with the cast iron pan. Why flip if the cooked side was going back down on the bottom of the pan? Anyway, the kitchen smells wonderful and we are having steamed broccoli on the side. I really appreciate all your recipes and videos. Thank you so much.
Awesome thanks for trying it out Carla! So, the point was then to put it in the oven with on broil to cook the top. It is just an alternate way of cooking for some people who don’t feel as confident about sliding the uncooked side down into the bottom as it is a bit looser. The cooked side would be crispier. Hope you enjoyed it