Vegetarian spaghetti cake with sun dried tomatoes, goat cheese and baby spinach
This vegetarian spaghetti recipe is so easy and fun to make, you'll want to make this dish a regular on your table. It's got a very special flavor thanks to the sun dried tomatoes, flavor enhanced by just a touch of fresh sage. It really is a scrumptious, mouthwatering recipe that also looks pretty fancy and original.
Grate most cheese, leaving a few cubes of goat cheese aside
Wash and roughly chop baby spinach
Remove seeds from chili and chop finely
Roughly chop sun dried tomatoes
Preheat the oven to 180°C = 350°F
In a large bowl beat the double cream and eggs with a pinch of salt and pepper.
Add the grated Cheddar, most of the goat cheese, the spinach, chilli, sun-dried tomatoes and the cooked spaghetti.
Gently stir to mix well.
Melt the butter in a frying pan (I used a cake mold), around 27 cm = 11 inches in diameter, and swirl it around so the base of the pan is nicely coated (you can coat with parchment paper if you prefer)
Slowly pour in the spaghetti mixture and shake the pan to even the mixture out.
Bake in the hot oven for 30 minutes or so until it starts to crisp on top (I baked on the middle level of my oven)
Take it out of the oven and use the back of a spoon to make small indents
Press sage leaves and small cubes of the remaining cheese on cake top
Return to the oven and cook for 10 more minutes or so, until crisp (I did leave it a bit longer, my oven is a bit too strong so if yours does the same, keep a close eye on your cake for these very last minutes)