Spaghetti Pie. Minus the Spaghetti.

For over a year I have been looking at the words paleo spaghetti pie on the white board on my fridge. How do I execute a paleo spaghetti pie with no pasta and no cheese? About a week after I returned from Portland, OR I had an epiphany staring at the white board. I don’t make the spaghetti pie paleo, I make it vegan!

While in Portland, my husband and I grabbed a slice of pizza from a local pizza joint while we were killing some time in the city before we had to get to the airport. I got a vegan slice that had dairy free cheese on it. I was pretty impressed with the flavor of the vegan cheese. I have never used vegan cheese before but figured I would give it a go when I got back to Denver.

Fast forward through a week of life and I was back in my kitchen with three celery roots I had to use up and the words paleo spaghetti pie on the white board full of recipe ideas I have yet to figure out how to make. Well, I finally got to check one off my list. I hope you enjoy it as much as I do!

From my Colorado Kitchen to Yours,

Lauren E.

Remember to tag me if you make this recipe at #castironandpearls. Follow me on Facebook and Instagram for more of my daily cooking adventures.

Serves: 4-6

Time: 45 minutes

Ingredients:

  • 2 large celery roots or 3 small celery roots, peeled and spiralized
  • 1 cup raw macadamia nuts
  • 1/4 water
  • 1/2 TBSP lemon juice
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Pinch of nutmeg
  • 1/4 cup “parmigiana”
    • I used the brand Follow Your Heart
  • Dairy Free Mozzarella Cheese
    • also Follow Your Heart
  • Olive oil
  • Salt/pepper to taste

Steps:

  1. Prep your celery root to get ready for the spiralizing. Trim the ends off and place on end on the cutting board. Use your knife to cut strips of the skin off from top to bottom, working your way around the celery root.
  2. Spiralize the celery roots.
  3. Heat a 12in skillet over medium heat. When skillet is hot add 1-2 TBSP of olive oil. When oil is hot, add celery root noodles, salt, and pepper. Toss noodles and cover skillet with a lid. Cook noodles, tossing occasionally until softened, about 10 minutes.
  4. While noodles are cooking, add 1 cup macadamia nuts, 1/4 cup water, 1/2 TBSP lemon juice, 1/2 t salt, 1/2 t pepper, and a pinch of nutmeg to a food processor. Blend mixture until it resembles ricotta cheese. Scrape down the sides of the food processor as needed.
  5. Mix in 1/4 cup of “parm” to the macadamia nut mixture. Add this to the softened noodles in the skillet and toss everything together to coat the noodles. It’s ok to use your hands for this! Of course, make sure the noodles are cool enough to handle.
  6. Prepare a 9 inch pie plate with oil. Add noodles to pie plate. Cover top of pie with marinara and dairy free cheese. Bake in a 350 degree oven for 30 minutes.
  7. After 30 minutes has gone by, top the pie with more “parm” and turn on the broiler to brown the top of the pie. In my oven this took about 5 minutes. Watch the spaghetti pie closely so the top doesn’t burn.
  8. Once golden brown, remove the spaghetti pie from the oven and let cool. Cut into slices and enjoy!

Note: This saves and reheats beautifully. The idea for processing macadamias came from Michelle Tam. I treated the macadamia nut mixture as I would my own ricotta cheese recipe for lasagna.