Mushroom pasta muffins

Ingredients for 4 servings:

• 200 g pasta (cornel pasta or spaghetti)
• 150 g mushrooms, small
• 150 g peas, frozen
• 100 g smoked pork, cold cuts
• 2 spring onions
• 1 garlic clove(s)
• 2 eggs
• 200 g cream
• 100 g cheese (Emmental), grated
• 1 bunch of basil
• 2 tbsp breadcrumbs
• 3 tbsp oil
• Pepper, white
• Salt
• e.g. tomato sauce

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

taste delicious with a light tomato sauce

First, cook the pasta in plenty of salted water until al dente. About 3 minutes before the end of the cooking time, add the frozen peas to the pasta water and finish cooking. Drain the pasta and pea mixture and let it drain well. Clean the mushrooms, but do not soak or wash them, otherwise they will absorb water. Quarter the mushrooms. Slice the spring onions into rings. Peel the garlic and dice the Kasseler cold cuts. Heat about 1 tablespoon of oil in a pan and fry the mushrooms, spring onions, and the crushed garlic for 3 minutes, stirring continuously. Remove the pan from the heat. Finely slice the basil leaves. Stir the pasta and pea mixture into the mushroom mixture and stir in the basil. Season to taste with salt and white pepper. Brush a 12-hole muffin tin with the remaining oil and sprinkle the bottoms of the holes with breadcrumbs. Fill the pasta mixture into the holes, pressing down gently. Whisk the eggs with the cream, season lightly with salt and pepper, and carefully pour over the pasta muffins. Sprinkle with cheese. Bake the tray in a preheated oven at 200°C for about 30 minutes. After baking, arrange the pasta muffins on a large lettuce leaf. A small drizzle of tomato sauce goes perfectly with this.