This is a recipe I created for Mori-Nu Tofu as a creative way to add more healthy tofu to your diet! ~Jaden
I’ve got a really fun PRE and POST Thanksgiving recipe for you. This is perfect both for when you’re hosting a holiday party AND if you’re looking to use up some leftovers from the big meal.
For the pre-Thanksgiving folk, you don’t have to cook up an entire Thanksgiving dinner just to make these appetizers. Just use store-bought roasted turkey breast or rotisserie chicken, canned cranberry sauce and an easy 5-minute Stovetop Stuffing mix. I top each with a tiny bit of fresh thyme.
Of course, don’t limit these pasta nests to just Thanksgiving. You can top with smoked salmon, a dollop of crème fraîche (or goat cheese, mascarpone, greek yogurt) and some ikura (sushi salmon eggs). If you don’t have a local Japanese market that sells ikura, head to your favorite sushi joint and ask to buy a package from them. You only need a little bit to top each nest. Finish off with minced fresh chives.
The nests are made with cooked pasta (like thin spaghetti or angel hair), grated parmesan, egg and baked in a muffin pan.
Pasta Nest Recipe
Ingredients
- 6 cups leftover pasta angelhair works best, but you can also use thin spaghetti or regular spaghetti
- 4 tablespoons olive oil divided
- 2 eggs beaten
- 1 cup grated parmesan cheese
Instructions
- Preheat the oven to 350F. With just 1 tablespoon of the olive oil, brush the cups of a 12-cup muffin tin.
- In a large bowl, whisk together the remaining olive oil, eggs and grated parmesan cheese. Add in the pasta and mix to combine well. Nestle a scoop of pasta into the muffin tin, making an indent in the middle.
- Bake for 15 minutes, until the edges are crisp. Cool the nests for a few minutes before removing them.
