How do I get the noodles to form nests?

The recipe instructs to toss the cooked spaghetti in the sauce mixture, then form them into five even nest-shaped piles on a baking sheet before baking.

What gives the noodle sauce its creamy texture?

The sauce achieves its creamy texture from a blend of potato starch and ground flax seed, combined with non-dairy milk and water.

Can I prepare the vegetable topping ahead of time?

Yes, you can fry the onions, mushrooms, and sun-dried tomatoes with turmeric, salt, and pepper a few hours in advance and store them until ready to bake.

What kind of non-dairy milk should I use for the sauce?

The recipe specifies non-dairy milk, implying any plant-based milk like almond, soy, or oat milk would work, as long as it's unsweetened.

How should I store leftover baked noodles?

Store any leftover baked noodle nests in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.

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Baked Noodles With Vegetables
[Vegan]

DK By: Deniz Kilic

Author Bio

Hi there, this is Deniz from Healthy On Green! I'm an ethical vegan who loves... Read More

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Golden-brown baked noodle nests topped with fried onions, mushrooms, sun-dried tomatoes, and fresh basil leaves, served on a plate.

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Discover more recipes with these ingredients

Baked Noodles With Vegetables

Dairy Free

This is a tasty, vegan version of the German comfort food, baked noodles. This recipe provides the perfect base for your backed noodles and after your first time through, you can start to get creative with your ingredients. Plus, baked noodles are super easy to make.

Ingredients You Need for Baked Noodles With Vegetables [Vegan]

For the Noodles:

1 8-ounce package of spaghetti, cooked
3 tablespoons potato starch
4 teaspoons ground flax seed
1 teaspoon turmeric
1 teaspoon paprika
4/5 cup non-fairy milk
1/2 cup of water
3 tablespoons olive oil
Salt, to taste
Chili, to taste,
Pepper, to taste

For the Vegetable Topping:

1 tablespoon olive oil, for frying
1 small onion, cut into very fine pieces
1/2 cup mushrooms, cut into very fine pieces
4-5 sun-dried tomatoes, cut into thin strips
1/2 teaspoon turmeric
Salt and pepper, to taste

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How to Prepare Baked Noodles With Vegetables [Vegan]

Cook the noodles according their instructions, but take them out a minute or two before you should.
For the sauce, add your starch, flax seed, turmeric, and paprika to a small bowl.
Then add the milk, the water, and the oil and stir the mixture with a whisk until it is lump-free and. Season it with your salt, chili, and pepper.
Toss the noodles in the mixture and then from them into five even nest-shaped piles on a baking sheet.
To start the vegetable topping, heat the oil in a pan and fry the onions for a few minutes.
Add the mushrooms, dried tomatoes, turmeric, salt, and pepper and then cook it all for a few minutes.
Now spread the vegetable topping and the cherry tomatoes over the tops of the noodles and bake everything in the oven at 350°F for 20-25 minutes.
Remove the baking tray from the oven and let it cool down briefly. Then, top the noodles with fresh basil leaves and serve.