High Protein Baked Spaghetti Minis (V, GF, Oil-Free)

plate of high protein baked spaghetti minis

5 from 2 votes

High Protein Baked Spaghetti Minis (V, GF, Oil-Free)

High protein baked spaghetti minis, made in a muffin tin! Perfect for snacks and packed lunches, these spaghetti minis are vegan, grain-free, oil-free and gluten-free.

Prep Time10

Cook Time25

Total Time35

Course: Grain-Free Vegan Snacks, High Protein, Pasta

Cuisine: American

Keyword: baking with chickpea flour, chickpea flour, chickpea pasta, easy wfpb savory snacks, high protein, high protein snack, muffin tin, plant protein snack, portable food, portable savory snack, savory protein snack, savory vegan energy bars. savory protein bars, vegan protein, wfpb high protein snack, wfpb snack made in muffin tin, wfpb snacks

Servings: spaghetti minis

Author: Camilla

Equipment

1 standard size muffin tin (12-count)
12 silicone muffin tin liners (optional)

Ingredients

8 oz chickpea flour spaghetti, broken in half (see notes for options)
2 cups chopped cauliflower
1/2 cup chickpea flour
2 tablespoons flaxseed meal
Optional: 1/4 teaspoon salt
1.33 cups warm water (I use filtered tap water)
2/3 cup good quality jarred marinara sauce
1 cup nondairy shredded mozzarella style cheese

US Customary - Metric

Instructions

Cook the pasta according to package directions, adding the cauliflower during the final minute of cooking; drain, shaking off excess water.
Meanwhile, preheat oven to 400F (200C). Line 12 cups of a standard size muffin tin. with silicone liners (or, if you eat oil, grease or lightly spray the muffin tin cups)
In a large bowl, whisk together the chickpea flour, flaxseed meal and salt. Gradually whisk in the warm water (gradually to avoid lumps). Stir in the marinara sauce, spaghetti and cauliflower.
Divide noodle mixture evenly between prepared cups, pouring any extra batter in the bowl directly over each cup of noodles. Sprinkle tops with cheese.
Bake in the preheated oven for 20 to 25 minutes until cheese is melted and noodles at edges look browned and slightly crisp.
Cool on a wire rack for 15 minutes before running a knife around the edges of the cups and removing. Serve warm or room temperature.

Notes

Pasta: Feel free to use any gluten-free spaghetti that you like (it does not have to be grain-free). If you do not need the pasta to be gluten-free, use any spaghetti that you prefer.

Storage: Store in an airtight container in the refrigerator for up to one week or freezer for up to six months.

Nutrition