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Pasta Nests

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms

Pasta Nests

From our friend @ jessbaumgardner


2 cups cooked gluten-free pasta

2 eggs

1/2 cup cashew ricotta

1/2 cup shaved zucchini

1/2 tsp salt

pepper to taste

red pepper, small dice

pasta sauce

@CarringtonFarms Organic Crounons (I used Garden Herb)
2 tbsp nutritional yeast

-Cashew Ricotta-
1 cup cashews, soaked

1 tbsp lemon juice

1 tsp salt

1 tbsp olive oil

1/2 tsp onion powder

pepper to taste

1 tsp fresh thyme

Water to thin

Preheat oven to 350. Spray or oil muffin tins. Make the cashew ricotta by blending all ingredients until smooth. You will need to add water until you get the desired consistency.

Mix together the ricotta and remaining ingredients (except for the Crounons and nutritional yeast) in a large bowl. Add to muffin tins until each is a little over-full. Add small diced red pepper to top of each.

Blend together the Crounons and nutritional yeast until it resembles a bread crumb consistency. Add a sprinkle of this to the top of each pasta nest. Spray the top of each nest lightly with cooking spray. Put these in the oven for about 8-10 minutes until top is slightly browned and egg is cooked through.

Enjoy with pasta sauce, or as is!