Green Spaghetti Pie Recipe

Excited about this! A whole food, plant-based everyday remake of spaghetti pie - made with a special blended kale green sauce, chickpea or whole-grain pasta, and garlic.

Green Spaghetti Pie

I'm unusually excited about this recipe! You ready? Spaghetti pie. I've been thinking about it lately (in part, because it's seemingly inescapable on Pinterest), and wanted to do a make-over version of sorts. When I sketched the general outline, I aimed for a few things. It would be a green version, packed with kale, spinach, or a mix. I wanted it to be vegan / plant-based - a lot of the versions out there are decadently filled with cheese, eggs, and cream. I wanted to use a good whole-grain or lentil/bean pasta. My hope was to architect an "everyday" version people can feel great about enjoying whenever. That said, when someone was eating a piece, I wanted it to be about none of that. I just wanted it to be delicious. So! Here's how it shaped up, recipe and a few notes below - enjoy! -h

To make this green version of spaghetti pie, you start by boiling a pound of your favorite spaghetti - preferably whole-grain, or one of the bean-based pastas. I used the Banza spaghetti (pictured here / not-sponsored, I just like it). While the water is coming to a boil, I make a quick blender sauce with almond milk, onion and garlic powder, and a bunch of kale. In place of eggs, I whisked some ground flax with water - you get the nutritional benefit of flax, and similar binding properties to the eggs. I grabbed a 1/2 pound of kale from my freezer (available in most freezer sections), but you can certainly use fresh kale. The green blender sauce comes together in a flash, you toss the spaghetti with it when it is cooked a bit al dente, transfer to your baking dish, and into the oven.

Green Spaghetti Pie Recipe

Green Spaghetti Pie Recipe

Green Spaghetti Pie Recipe

Pictured above - a snug layer of foil to catch any leakage (I didn't have any this time around), but better safe than sorry ;). xx! -h

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A few notes - any whole-grain, gluten-free, or bean pasta can be used (use one you like). I used the Banza chickpea spaghetti here. Pans - if you don't have a springform pan, no big deal, use a casserole, pie pan, or even a loaf pan. Changing things up - play around with the recipe after you make it the first time - you can stir in seasonal herbs for different flavors, or use different spice blends. Give it a go this way first, and then free-style in the future.

2 1/2 tablespoons ground flax seed
7 1/2 tablespoons water
1 pound spaghetti (see headnotes)
8 ounces / 1/2 pound kale, spinach, or other greens (frozen or fresh)
1 1/2 cups / 12 ounces almond milk (or your favorite unsweetened non-dairy milk)
2 tablespoons onion powder
2 tablespoons garlic powder
2 teaspoons ground black pepper
1/2 teaspoon salt, plus more to taste

to serve (any/all of the following): mixed sesame seeds, chopped herbs, herb flowers

Preheat your oven to 425F with a rack in the top third. Wrap the outside of a (deep 8-inch or standard 9-inch) spring form pan tightly with foil - to prevent any leaking.

Whisk the flax and water together and allow to really thicken - 10 minutes or so. In the meantime, bring a large pot of water to a boil, and cook the pasta. You want to cook it per package instructions, minus a minute or two - just shy of being fully cooked. Drain, and let cool for a few minutes.

Make the green sauce: In a blender, or with a hand blender, pulse together the kale, almond milk, onion powder, garlic powder, black pepper, and salt. Transfer to a large mixing bowl, and whisk in the flax mixture. Transfer the pasta to the mixing bowl and toss the noodles and sauce together until every thing is uniformly coated. Pour into your prepared pan, gently patting the spaghetti into an even layer. Bake for about 30 - 35 minutes. I like some color on the top of my pie, but if it gets too dark, cover with foil. Not dark enough? Hit it with the broiler. Remove from the oven, let sit for five minutes before running a small knife or small spatula between the pie and pan to release it. Remove the pie from the pan, transfer onto a serving plate, and finish with any seeds or herbs, extra seasoning/salt you like.

Serves 6-8.

Prep time: 15 minutes - Cook time: 30 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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This dish looks amazing. I never thought that we can make Pie like this. Thanks for the green spaghetti pie recipe. This is the perfect party dish for me. I will try this weekend.

Dr. Cowan's Garden

Any tips for re-heating this if there are leftovers?

HS: Hi Lizzy – try a splash/drizzle of water over it and then into the oven / microwave / toaster oven….you want to steam heat it, not dry heat it – if that makes sense!


This worked fine in my oiled cast iron pan. I used one box of Banda spaghetti (8 oz) but the full amount of everything else which all told fit into a 9″ pan. Thanks for the concept.


Hey Heidi – made this last night with my 2.5yo. She really enjoyed helping to make it, but did NOT like the strong flavors from the onion and garlic. (More for me to eat, I suppose.) What do you recommend for a still-tasty, but not as strong-flavored set of seasonings? FWIW we used fresh kale and it was such a nice dark shade of green.

Hi Ben – if you like the general concept, you can certainly trade in other seasonings she might like better 😉


I liked this a lot! Thanks for posting. It was my first time using chickpea spaghetti and I was surprised at how good it was. The onion/garlic powders really punched it up. Easy & delicious.


Sorry, but: Ugh. This removes all reasons a spaghetti pie exists – the wonderful special texture of pasta with gluten and good old semolina, which save for people with Celiac disease, never hurt anyone. The richness is the other reason spaghetti pie exists- richness is what all pies are ABOUT, in general. I love greens and beans and whole grains, but this does them no favors. If you eat dairy and traditional pasta occasionally, why not do a beautiful version of this treat? I may need to make it to test my point, but I have ample experience with dishes like these, which are basically big chewy vegan salads at a masquerade party.

HS: Point taken Jenn – totally, understand where you’re coming from. I think this recipe is for people who are really trying to make every meal count in a way that works for everyday (myself included), versus special occasion versions. There are plenty of those recipes out there. I mean, pair this with an awesome soup, or an actual salad, and you have a really great meal that isn’t actively working against you. You know? I think cracking the code on these types of meals (also making them family/kid friendly) is really challenging for many.


Hey, Heidi.
Like other comments, this spaghetti pie sound perfect for a potluck I’m attending. I’d like to make it in advance of the potluck and just reheat it or bring it to room temp to serve the day of the event. Do you think that would work? If not, what steps do you think I could do ahead of time? Thanks for any info on prepping ahead. -gloria

HS: Hi Gloria – Yes, we reheat the leftovers for days in the oven. 🙂 Covering with foil helps to keep the moisture in, and that way the top won’t dry out. And I kind of wing it with the reheat – 350-375F until the center is hot.

gloria of Veghead, Etc.

No reason not to use other pasta shapes. Linguini, for example, or lasagna.

Karl Lembke

Ohhhhh! You’ve done it again Heidi – another culinary work of art. When we were children, if the cupboard was bare, spaghetti pie was the meal; made with egg, pasta, garlic, salt, pepper, and sautéed stove top in a cast iron pan generously olive oiled. This is an exquisite version. Thank you.

HS: Thanks! xx

ame rica

What would the equivalents be for fresh onion and garlic? I’m making the recipe this weekend to take to a potluck.

HS: Hi Barbara, I think I’d start with 3-4 medium cloves of fresh garlic, and 3-4 shallots or a small onion. The dried garlic/onion lend a pretty strong flavor….it’ll definitely be different.


I own all of your books. I love your website. I love that you give options for us vegans. Thank you so much! Oh and I really enjoy your videos. Thank you again for all the goodness you bring to my world.

HS: Thanks Patrice! I need to get another video finished! 😐

Patrice longmire

Heidi, this looks scrumptious! Can you recommend the size of springform pan to use?
thanks! Beth Ann

Hi Beth-Ann – yes – a deep 8-inch, or standard 9-inch will both work.

Beth Ann

You can make it even greener by blending the milk with several cups of parsley- until is is liquidized – it will make the pie emerald green before baking, and less green afterwards, but still lovely.

green goddess

How do you think this would work with zucchini vs. bean or gf noodles? Considering mixing the vege noodles in raw. Thoughts?

HS: Hi Michelle – I think it would take a bit of experimenting related to moisture – I think you’d want to pull/squeeze a lot of the moisture out of an ingredient like zucchini before combining and baking….


I love that you’re going more vegan!

HS: Hi Mercedes – there are a ton of vegan recipes in the archives too, just for reference. Enjoy!


Heidi- How do you think it would work to add diced onion and minced garlic to the sauce after it’s blended instead of the powders? I don’t have the powders and am hoping to use what I have on hand. Love that you came up with a recipe like this!

HS: I think it’d be great! I think you could just toss them in and pulse with the rest of the ingredients…

Rachel Joy

Well color me intrigued! I love Banza, too! Good, substantial bite, and digestability. I’m already calculating the variations for this!


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