By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 18
125 cal · 35 min
Pasta Nest
Recipe GLPR091a9922733bf9
Delicate, golden pasta nests made with thin spaghetti bound together with a silken tofu and parmesan mixture, then baked until crispy. These elegant bite-sized cups make a perfect appetizer, side dish, or impressive starter for any meal.
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Ingredients
8 ounces dried thin spaghetti or angel hair pasta
3 tablespoons butter, melted
1 cup grated parmesan cheese
6 ounces soft silken tofu
Directions
Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the dried pasta according to the package directions until al dente. Drain the pasta in a colander and set aside.
In a large mixing bowl, combine the melted butter, grated parmesan cheese, and silken tofu. Whisk vigorously until the mixture is smooth and well blended with no lumps.
Add the drained cooked pasta to the tofu mixture and toss gently but thoroughly, ensuring every strand of pasta is evenly coated with the binding sauce.
Lightly oil or spray a 12-cup muffin tin (you'll need 1.5 standard tins or similar). Divide the pasta mixture among the cups, using approximately 1.5 to 2 tablespoons per nest. Using your fingers or the back of a spoon, gently press and shape the pasta into a nest form, creating a slight cup or well in the center. Do not pack too tightly—looser nests will crisp better during baking. You should yield approximately 18 nests total.
Place the muffin tin in the preheated oven and bake for 20–25 minutes, until the pasta nests are golden brown and slightly crispy around the edges. The nests should hold their shape and feel firm when gently tapped.
Remove from the oven and allow the nests to cool in the tin for 2–3 minutes before carefully loosening and removing them with a small spatula or fork. Serve warm or at room temperature.
Comments
This recipe delivers real protein cheaply—spaghetti and tofu together run under $1 per serving, and all four ingredients are stocked at every Charlotte chain. The caveat is that 35 minutes ignores the tofu pressing and crumbling that turns this from soup to substance; budget 50 minutes realistically. The butter and parmesan give richness without fuss, and it reheats fine, so 18 servings means two solid weeknight dinners. This works best for households that don't mind a mild, simple profile and aren't expecting the dish to surprise.
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