RECIPES
Basia
At last I managed to make something for my culinary event “Pora na pora II” (Leek Time II). I somehow didn't get a chance to make a proper dinner this weekend. But I did make a pasta bake. A simple, quick pasta bake that is a great side dish for dinner meats or a light supper.
While I'm at it, I invite everyone to take part in the event. Even if you don't blog, you can add a recipe in a comment under the post announcing the event, and I will publish it in the roundup (as your recipe, of course, not mine).
And now, on to the recipe…
Leek Pasta Bake
Instructions:
Cook the pasta in boiling, salted water according to the package instructions (6 minutes for mine). Then drain it and rinse the pasta with cold water.
Peel and chop the onions. Wash the leek, cut off the ugly green part (as little as possible) and slice it into half-moons. Lightly sauté it together with the onions in 1 tbsp of the olive oil. Peel and finely chop the garlic. Wash the bell pepper, remove the seeds and dice it. Wash the parsley, pat it dry and chop it (set a little aside for garnish). Beat the eggs with the milk using a fork. Mix all the ingredients with the pasta, then add the Parmesan and the seasonings.
Preheat the oven to 180°C (355°F). Grease a tart pan or a baking dish with the remaining 2 tbsp of olive oil and spread the pasta in it. Bake on the middle rack for about 20 minutes, cut into portions, sprinkle with the remaining parsley and serve.
Enjoy!
Inspiration: “Pasta fabelhaft vielseitig,” published by Moewig. My changes: I sautéed the leek and onions and used red onion instead of regular. I also added the bell pepper.
Of course, I'm submitting this recipe to the Pora na pora II event.
