Pasta Bake

Ingredients

• 250 g whole wheat spaghetti
• Salad salt
• 400 g Broccoli
• 400 g Brussels sprouts
• 1 small zucchini
• 2 sprigs parsley
• Olive oil (for the baking dish)
• 2 shallots
• 2 Garlic cloves
• 2 tbsp butter
• 2 tbsp flour
• 150 ml dry white wine
• 200 ml heavy cream
• 200 ml vegetable broth
• 75 g grated Parmesan
• 2 Eggs
• Pepper
• 4 tbsp sunflower seeds
• 4 tbsp pumpkin seeds

Instructions

1. 1.

   Cook the pasta in salted water until al dente, then rinse and drain. Wash, trim, and halve the Brussels sprouts; blanch both vegetables in salted water for about 4 minutes, then cool and drain. Dice the zucchini into small cubes. Rinse parsley, dry, strip leaves, and finely chop.

2. 2.

   Preheat oven to 200°C (392°F) with fan or conventional heat. Grease a bundt pan with oil.

3. 3.

   Peel and finely chop shallots and garlic. Sauté in hot butter until translucent. Sprinkle flour over the mixture and deglaze with white wine. Let reduce for 1-2 minutes, then stir in cream and broth; simmer gently for about 5 minutes until slightly thickened. Remove from heat, let cool slightly, then fold in cheese, parsley, eggs, salt, and pepper. Mix in seeds and set aside 2 tbsp for garnish.

4. 4.

   Spread a thin layer of sauce in the pan, then arrange a layer of spaghetti. Add half of the Brussels sprouts, broccoli, zucchini, seeds, and a bit more sauce. Continue layering until all ingredients are used, finishing with a final layer of sauce.

5. 5.

   Bake in the oven for about 50 minutes until golden brown. If the top darkens too quickly, cover loosely with foil.

6. 6.

   Carefully remove from the pan, sprinkle with remaining seeds, and serve hot.