Cook pasta in plenty of salted water and according to package directions. The last 3 minutes you can add the peas. Then strain and drain well.
Wash and chop the mushrooms, cut the washed spring onions into rings and the spelt into cubes.
Heat 1 tablespoon of oil in a pan, fry the mushrooms well, add the spring onions and fry briefly, season with salt and pepper. Stir in the pasta, peas, chopped basil and ham.
Brush the wells of the muffin baking pan (12 wells) with oil and “dust” with breadcrumbs. Spread the pasta mixture into the wells and press down well.
Beat the eggs, milk and crème fraîche with a fork, add salt and pepper.
Pour this mixture into the 12 cavities, sprinkle with the cheese and bake in the preheated oven at about 160 °C (about 30 minutes or until the pasta muffins are golden brown).
Preparation Tip:
The children will love you, the pasta muffins and you, as a cook. If you do not have muffin tins, you can of course use a normal baking dish. And please do not forget the ketchup to go with it.
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