Here we have nests made from baked spaghetti served topped with a mixture of grilled vegetables.
These pasta nests are very versatile and can be made from Italian pasta or from oriental-style noodles and can be topped with everything. I have even made dessert versions topped with mixed fruit and chocolate sauce.
As you can see this is a versatile and adaptable recipe!
Vegetable Pasta Nests RecipeServes: 4
Ingredients:175g (6 oz) spaghetti
1 aubergine (eggplant), halved lengthways and sliced
1 courgette (zucchini), diced
1 red bell pepper, de-seeded and chopped at a bias (diagonally)
6 tbsp olive oil
2 garlic cloves, crushed
50g (1 3/4 oz) butter, melted
2 tbsp dry white breadcrumbs
salt and freshly-ground black pepper, to taste
fresh parsley sprigs, to garnish
Method:Bring a large pan of water to a boil. Add the spaghetti and cook for about 8 minutes, or until al dente. Drain thoroughly and set aside until needed.
Arrange the aubergine, courgette and bell pepper slices on a baking tray. In a small bowl, mix together the garlic and the olive oil then pour over the vegetables, tossing them to coat.
Place under a pre-heated grill (broiler) for about 10 minutes, turning occasionally and cooking until tender and lightly charred. Set aside to keep warm.
Divide the spaghetti between 4 lightly-greased Yorkshire pudding tins then, using a fork, curl the spaghetti to form nests.
Brush the pasta nests with melted butter and sprinkle over the breadcrumbs. Transfer to an oven pre-heated to 200ºC and bake for about 15 minutes, or until lightly golden. Remove the pasta nests from the tins and transfer to serving plates. Divide the grilled vegetables between the pasta nests. Season to taste, and serve.