Noodle Vegetable Casserole

Ingredients

• 350 g Tagliatelle
• 200 g Broccoli florets
• 200 g Cherry tomatoes
• 2 tbsp chives rings
• 3 tbsp finely chopped parsley
• 300 g shrimp (pre‑cooked, frozen)
• 200 ml whipping cream
• 100 g grated Emmental cheese
• 4 tbsp butter
• 2 tbsp flour
• 200 ml milk
• 0.5 tsp seasoned broth

Instructions

1. 1.

   Cook the pasta in plenty of boiling salted water until al dente. Add the broccoli florets after 5 minutes and cook together. Drain, rinse with cold water, and let drain. Wash the cherry tomatoes. Thaw the shrimp.

2. 2.

   In a small saucepan melt the butter, stir in the flour, lightly brown it, then gradually add milk while stirring constantly until all milk is used. Bring to a boil once, then add cream, cheese, and broth; if the sauce is too thick, add a little water. Mix the broccoli‑pasta with thawed shrimp, tomatoes, and sauce, adding two thirds of the herbs.

3. 3.

   Bake the casserole at 200 °C for about 20–30 minutes, covering with foil if needed.

4. 4.

   Sprinkle with remaining herbs before serving.