Pasta bake with melba toast
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Pepper; sliced | |
| 75 | grams | Sweetcorn; drained |
| 200 | grams | Pasta shapes |
| 300 | millilitres | Chicken/vegetable stock |
| Slug white wine | ||
| 1 | Heaped tbsp wholegrain mustard | |
| 75 | millilitres | Double cream |
| 1 | Sprig rosemary; leaves removed | |
| 2 | tablespoons | Breadcrumbs |
| 50 | grams | Runner beans; sliced |
| 2 | Eggs | |
| 4 | slices | Bread |
| Salt and pepper | ||
Directions
1 Preheat the oven to 220c/425f/Gas 7. H et the olive oil in a frying pan.
Fry the pepper until soft but not coloured.
2 Place in the bottom of a gratin dish and top with the sweetcorn. Cook the pasta according to the instructions and drain.
3 Reduce the chicken stock and wine by half in a small pan. Add the wholegrain mustard, double cream, rosemary leaves, breadcrumbs and runner beans to the liquid.
4 Whisk the eggs with a touch of water in a bowl set on a pan of simmering water, until frothy. Stir the egg into the sauce, add in the pasta and season.
5 Pour the pasta mix over the pepper and sweetcorn. Bake in the oven for 4-5 minutes until golden and heated through.
6 For the Melba Toast: Toast four slices of bread. Remove the crusts and slice horizontally through the centre of each slice.
7 Cut each piece into triangles. Now toast the inner untoasted sides of each slice. Serve with the pasta dish.
Converted by MC_Buster.
Per serving: 272 Calories (kcal); 13g Total Fat; (43% calories from fat); 10g Protein; 28g Carbohydrate; 188mg Cholesterol; 327mg Sodium Food Exchanges: 2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.