Ingredients:
100gm brown rice pasta spaghetti
2eggs
200gm bolognese & Mushroom sauce
8 slices of bacon - cutted
2 tbsp capers
1tbsp concentrato stir in sundried tomato & garlic sauce
1 clove chopped garlics
1 tbsp olive oil
Method:
1. Preheat oven temp at 180deg. Spray muffin pan with non-stick cooking spray.
2. In a pot of boiling water, add in some salt n oil, add pasta to cook according to packaging and drain.
3. While cooking pasta, cut bacon into small pieces, airfried till crispy and set aside.
4. In a large bowl, beat in eggs and add in the cooked pasta, tossing to coat well with the eggs.
5. Using our hands, spread the pasta into each muffin tin, twisting the pasta to form a nest and make a small well in each cup.
6. Bake in the preheated oven for about 20mins or till slightly golden brown.
7. Remove the baked nests from the muffin tin.
8. Heat up a pan, add in olive oil,
saute the chopped garlic,
add in the bolognese and mushroom sauce, concentrato stir in sundried tomato & garlic sauce, simmer for few minutes before dish up.
9. Fill each of the nest with the cooked sauce and top them with crispy bacon and capers.
10. Serve warm and enjoy.
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