Egg & Spinach White Sauce Pasta

Ingredients

• 180 g Pasta (penne or spaghetti)
• 120 g Spinach (fresh)
• 2 Eggs
• 3/4 cup Milk
• 1 tbsp Butter
• 1 tbsp All-purpose flour
• 2 cloves Garlic (minced)(optional)
• 1 tsp Ginger (grated)(optional)
• 1 Green chili (optional, finely chopped)(optional)
• 1/4 tsp Turmeric powder(optional)
• 1/4 tsp Black pepper
• 1/2 tsp Salt
• 1/8 tsp Red chili powder(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.

2. 2

   While pasta cooks, heat butter in a pan on medium heat. Add garlic and ginger (and green chili if using) for 30–60 seconds, then sprinkle in flour and cook for 1 minute to remove raw flour taste.

3. 3

   Slowly whisk in the milk and bring to a gentle simmer until the sauce thickens (about 3–4 minutes). Stir in turmeric, black pepper, and salt.

4. 4

   Add spinach and cook until wilted (about 2 minutes). Reduce heat to low.

5. 5

   Beat the eggs in a bowl. Pour the eggs into the warm sauce while stirring gently, just until softly set (about 1–2 minutes).

6. 6

   Add drained pasta to the sauce and toss well. Loosen with a splash of reserved pasta water if needed, then serve immediately.