Spaghetti Ring Cake With Quinoa

Spaghetti Ring Cake With Healthy Quinoa:


  • Serves 4
  • 320 g quinoa spaghetti
  • 280 g extra-fine flour
  • 280 ml fresh milk
  • 240 g mozzarella diced, 120 g peas
  • 80 g slice of boiled ham
  • 40 g Parmesan grated
  • 1 knob butter
  • 2 eggs nutmeg extra virgin olive oil
  • black pepper
  • unrefined salt
  • Preparation and cooking time:
  • 1 hour

Method to Make Spaghetti Ring Cake With Quinoa:

    Spaghetti Ring Cake With Quinoa recipe

  • Melt the butter and whisk in the flour.
  • Gradually pour in the milk to dilute and season to taste. Flavor with a generous grating of nutmeg and bring to boil.
  • Turn off the heat and stir in half the Parmesan. Mix well and leave the resulting béchamel to cool.
  • Sauté the onion and the peas in 2 tablespoons of oil for 10 minutes.
  • Season to taste, allow to cool and stir in 1/3 of the béchamel sauce.
  • Beat the eggs with a pinch of pepper and salt and stir in the remaining béchamel sauce and half the mozzarella.
  • Cook the spaghetti al dente in a generous amount of boiling salted water, about 4 minutes.
  • Drain, refresh in cold running water and stir in the egg mixture.
  • In a ring-shaped cake tin, transfer half pasta and cover with the ham, the remaining mozzarella, the peas and the Parmigiano set aside.
  • Finish off with the remaining spaghetti and press down well with the back of a spoon. Bake in a preheated oven at 200°C for 20 minutes, turning the tin round after 10.
  • Remove from the oven and leave to cool for 3 minutes.
  • Turn out the pasta ring cake onto a dish and serve.

Read More About Quinoa Recipes

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