Egg and pasta pie – Food & Home Magazine

Name: Egg and pasta pie – Food & Home Magazine
Total time: 60 min
Ingredients: 250 g (1 ½ cups) macaroni; 30 ml (2 tbsp.) chopped fresh basil or parsley; 400 g (2 cups) leftover roast vegetables, (roast pumpkin, onion, carrot, sweet potato), diced; 50 g (1/3 cup) frozen peas; Salt and pepper to taste; eggs; 185 ml (¾ cup) milk; 200 g (about 2 cups) grated cheddar cheese; Salad to serve

www.foodandhome.co.za

Egg and pasta pie. This meal is easy, affordable and can use versatile ingredients - perfect for a month end meal!

View Original

Share this recipe:

Ingredients

250 g (1 ½ cups) macaroni
30 ml (2 tbsp.) chopped fresh basil or parsley
400 g (2 cups) leftover roast vegetables, (roast pumpkin, onion, carrot, sweet potato), diced
50 g (1/3 cup) frozen peas
Salt and pepper to taste
eggs
185 ml (¾ cup) milk
200 g (about 2 cups) grated cheddar cheese
Salad to serve