Gluten Free Trinidad Spaghetti Pie
When it comes to traditional Sunday lunch in our house and probably lots of Trinidadian households there are some staples like Stewed Chicken, Callaloo and Macaroni Pie. Since switching to a gluten free diet, I’ve had to make some adjustments and one of the things we started making was a Gluten Free Spaghetti Pie instead of Macaroni Pie. Not quite the same but just as delicious and sure to please.
For those who don’t know, a Trinidad Macaroni Pie is similar to a macaroni and cheese casserole. Except we don’t use elbow macaroni, but a pasta similar to bucatini which is long like spaghetti but has a hole in the center.
Unfortunately, it isn’t always easy to find gluten free bucatini, so that is how we decided to use spaghetti instead. However, if you’re looking for a more traditional Trinidad Macaroni Pie, you can check out this recipe where I use Gluten Free Penne Pasta.
What you need to make this Gluten Free Trinidad Spaghetti Pie?
• Gluten Free Spaghetti
• Milk
• Cheese
• Egg
• Gluten Free Flour
• Carrots
• Trinidad Pimento Pepper
• Seasonings and Spices
How to make this Gluten Free Trinidad Spaghetti Pie
The great thing about this recipe is that everything is mixed in a large bowl or pot and then added to a baking dish and topped with cheese and baked to golden perfection. Making it a great side and it serves a crowd.
What to serve with this Gluten Free Spaghetti Pie
As I mentioned we have Sunday lunch traditions here in the Caribbean. We usually serve this with stewed chicken, some kind of peas like red beans or lentils, or callaloo. But sometimes we like to change up tradition and serve it with BBQ baked chicken like the one in my Trini Melee cookbook and sometimes we even do Shake and Bake chicken. The choice is all up to you!
I hope you enjoy the recipe and if you make it don’t forget to tag us on social and pin it on Pinterest.
Gluten Free Trinidad Spaghetti Pie
A twist on the Traditional Trinidad Macaroni Pie, this Gluten Free Trinidad Spaghetti Pie is just as delicious and a great easy alternative.
Ingredients
- 1 box 12 oz gluten free spaghetti,
- ½ cup grated carrots
- 2 cloves of garlic, finely minced
- ¼ cup chives or green onions
- 1 Trinidad Pimento Pepper, finely chopped
- ¼ cup grated onion
- ½ cup butter
- ¼ cup gluten free all purpose flour
- 1 egg
- 1 cup evaporated milk
- 1 cup reserved pasta water
- ½ cup cheese plus more for topping
- Salt and pepper to taste
Instructions
- Grease a 9x13 casserole dish and set aside. About 10 minutes before you are ready to bake you pie, preheat oven to 350°F.
- Cook pasta according to package directions. Drain, reserving 1 cup pasta water, rinse with cold water to cool down and stop the cooking process, then return pasta to pot and set aside to cool until you can easily handle it without burning your hands. This is important because you don’t want to add the egg mixture to hot pasta as the egg will cook.
- In a microwave safe bowl, add butter, garlic, onion, pimento, and carrot. Heat in 30 second increments, until butter is melted and you can smell the seasonings. Alternately you can use a small sauce pan over medium heat.
- In a large measuring cup, add evaporated milk, flour, egg and cooled pasta water. Whisk until well combined, then add to the cooled pasta along with the butter mixture ½ grated cheese and chives. Using a spoon or tongs, mix until the spaghetti is well coated.
- Pour the mixture into the greased 9x13 pan. Top with more cheese then bake in the preheated oven for about 35-40 minutes until the top is golden and the liquid has thickened.
- Remove from oven, let cool slightly before cutting and serving.
