Spicy Pasta Muffins with Leaf Salads




Rating: 3.3611 / 5.00 (36 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:


























Instructions:

Cook the pasta in salted water according to the package instructions, drain in a sieve and drain. In the meantime, blanch the tomatoes, peel, seed and dice the flesh.

Clean the bell bell pepper and dice it with the celery and zucchini. Rinse and slice the spring leeks.

Mix the eggs with the whipped cream and the parmesan cheese in a baking bowl and add the vegetables and the colored noodles. Mix everything together well and season with salt, pepper from the curry powder, grinder, thyme and a little cayenne pepper.

Divide the pasta mixture evenly into muffin paper cups and place in muffin tins, cups or coffee cups. Finally, sprinkle a little grated Parmesan on top and bake in a preheated oven at 180 °C for 15 to 20 minutes.

Select the salads, rinse, spin dry and arrange in small salad bowls. Add iodized salt, ground pepper, sugar and the apple cider vinegar with honey and whey to a large enough bowl and stir. Gradually add the rapeseed oil and fold in. Clean, rinse and chop the radishes. Chop and rinse the cress, add to the dressing form with the radishes and season to taste.

Drizzle the dressing over the prepared leaf lettuce and offer the pasta muffins with it.

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