Spaghetti Cupcakes with Almond Ricotta
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
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Cooking tools:
- Muffin tin
- Pastry brush
- Tongs
- Ladle
- Fork
- Spatula
- Colander
- Pot
- Spoon
- Mixing bowl
- Stove
- Oven
- Refrigerator
Ingredients
- 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
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