Pasta with a twist

I love pasta! Not only because it tastes good, but (and probably that’s the main reason) because it’s also super simple to make. And now I figured out how to make a pasta dish in a bit more elaborate way, so I can actually offer it to my guests at the next dinner party! Well, the idea is hardly new and I’m surprised I haven’t thought of it earlier. But hey, better later than never :).

So, I cooked a whole pack of pasta (I used spirals, but penne or any other similar version would work just as well) and set it aside. In a separate pot I sauteed onion and added chicken cut into small cubes. After a few minutes I added sliced mushrooms and baby spinach leaves, and seasoned the whole thing.

I could have eaten it just like this, however such pasta ‘sauce’ (you can hardly call it a sauce) is a bit too dry. So I mixed the ‘sauce’ with the cooked pasta and poured over a mix of:

• 4 beaten eggs
• 1 cup milk
• 1/4 cup flour
• 1/4 cup parmesan cheese
• fresh parsley, chopped
• salt and pepper

I scooped the whole thing into an oven-proof dish and baked it for about 25 minutes at 180C. I added some more grated cheese at the end (because there is no such thing as too much cheese). Et voila! It’s a bit more sophisticated than just a pasta, and I thought a bit less hands-on as a lasagna.