Pasta Bake with Peas and Corn

Ingredients

• 400 g whole wheat macaroni
• 1 onion
• 1 tbsp Olive Oil
• 2 Garlic cloves
• 150 g peas (frozen)
• 150 g corn (canned; drained weight)
• 100 ml heavy cream
• 4 eggs
• 100 g parmesan cheese (one block)
• 175 g Sour cream
• Salt
• Pepper
• nutmeg

Instructions

1. 1.

   Cook the pasta in boiling salted water until al dente, drain, rinse with cold water, and set aside.

2. 2.

   Peel and finely chop the onion; sauté in hot olive oil until translucent. Peel the garlic, crush it into the pan, and cook briefly. Add the drained corn and thawed peas, stir for a moment, then remove from heat.

3. 3.

   Grate the cheese. Whisk together the cream, eggs, half of the grated cheese, and sour cream. Combine the pasta with the vegetable mixture and the cream blend. Season with salt, pepper, and nutmeg. Transfer to a greased baking dish, sprinkle the remaining cheese on top, and bake in a preheated oven at 180 °C (160 °C fan) for about 45 minutes.

4. 4.

   Remove the finished bake from the oven, let it cool briefly, loosen it from the pan, slice into portions, and serve warm.