Laura's Vegan Table


  • one 8 oz. package of spaghetti (I used Explore Chickpea Spaghetti)
  • 1 cup store bought Marinara sauce
  • 1 cup blanched almond flour
  • 1/2 cup unsweetened oat milk
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • olive oil for greasing muffin pan
  • fresh basil for garnish

For a savory treat, these little spaghetti cupcakes are easy to make and fun to eat! Devour them yourself, or bring to a party to share. This gluten free pasta only takes a few minutes to cook; then a few more minutes in the oven and it’s ready. You can make your own marinara sauce; but I just get a store bought fat-free marinara sauce that is organic and delicious. I also use a silicone muffin pan that I love, and it’s only a 6-muffin pan; but worked out perfectly for this dish using an 8 ounce package of pasta. Hope you enjoy these cupcakes as much as I do!


Cook the pasta according to package instructions. While the pasta is cooking, preheat the oven to 350F. Brush the muffin pan with a little olive oil for six cupcakes. When the pasta is done cooking (I like mine al dente), drain the pasta and put back in the pot. Add the marinara sauce and stir until the pasta is coated. With some tongs, take a little of the pasta and hold in a ladle while using a fork to twirl the pasta into a nest. Place into the muffin pan and repeat to make the rest of the cupcakes. Place in the oven for about 15 minutes. While the pasta is baking, add the remaining ingredients (except for the basil) and stir until well combined. You may need to add a little more of the ingredients to adjust to your own preference. Keep the ricotta in the fridge for a few minutes while the pasta is still in the oven. When the pasta is done baking, remove from oven and let it cool for a minute. Carefully take the cupcakes out with a spatula, top with the ricotta and garnish with fresh basil.