Spaghetti Cheese Soufflé

A unique vegetarian soufflé combining cooked spaghetti with a rich, cheesy béchamel sauce and airy beaten egg whites.

Vegetarian Main Course Pasta Cheese Soufflé

Estimated Nutrition

Calories

712.1

kcal / serving

2848.3 kcal total

Carbs

60.1g

per serving

240.2 g total

Fat

39.7g

per serving

158.7 g total

Protein

28.9g

per serving

115.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

Dairy

Butter

250

Milk

hot

100

Caerphilly Cheese

mature

100

Cheddar Cheese

strong, grated

piece

Egg

separated

piece

Egg White

extra

GrainsCereals

250

Spaghetti

broken into 5cm lengths

NutsSeeds

Black Pepper

to taste

Method

Boil the 5cm spaghetti lengths in salted water until al dente then drain and toss in olive oil.

Melt butter in a saucepan and stir in flour to create a roux.

Gradually add hot milk to the roux while stirring until a thick béchamel forms.

Simmer the sauce gently for one minute.

Remove from heat and stir in the cheeses until completely melted.

Beat in the egg yolks and fold in the cooked spaghetti with black pepper seasoning.

Whisk egg whites to stiff peaks and fold them gently into the pasta mixture.

Bake in a preheated oven at 170°C for 20 to 25 minutes until golden.