Leftover spaghetti
| Serves: | 6 |
| Cooking Time: | 25 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 4 tbsp olive oil
- 30 g Butter
- 3 tbsp cream
- 50 g parmesan, grated
- sea salt and freshly ground black pepper, to taste
- 250 g spaghetti, cooked al dente
- 5 free-range eggs, beaten
- 1 x 80 g packet Woolworths hand-shelled fresh peas
- 3 leeks, finely chopped
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 200°C. Heat the olive oil and butter in an ovenproof pan and fry the leeks until soft and golden. Add the peas.
- Beat the eggs, cream and Parmesan. Pour over the leeks and peas and add the spaghetti. Cook over a medium heat for 5 minutes.
- Place the pan in the oven and bake for 15–20 minutes, or until the egg has set.
- Turn out onto a plate, cut into wedges and season to taste before serving.
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