Pasta Gratin with Cauliflower and Broccoli

Ingredients

• 500 g Cauliflower
• 500 g broccoli
• Salt
• 350 g macaroni
• Pepper (freshly ground)
• nutmeg
• 2 tbsp rapeseed oil (for greasing the dish)
• 200 g yogurt (1.5% fat)
• 50 g sour cream
• 2 Eggs
• 100 g Emmental cheese
• paprika powder
• 20 g Pumpkin Seeds

Instructions

1. 1.

   Trim and wash the cauliflower and broccoli, then cut into florets. Bring a large pot of salted water to a boil. Blanch the florets for 3 minutes. Drain, rinse with cold water, and let drain.

2. 2.

   Break the macaroni into pieces and cook in plenty of boiling salted water until al dente.

3. 3.

   Preheat the oven to 200 °C (Oven + Fan). Mix the cooked cauliflower and broccoli with the macaroni, season with salt, pepper, and a pinch of nutmeg, and transfer to a greased baking dish (~25 cm diameter).

4. 4.

   Whisk together the yogurt, sour cream, and eggs. Grate the Emmental cheese and fold half into the yogurt mixture. Season with salt, pepper, and paprika powder. Pour the sauce over the pasta and vegetables.

5. 5.

   Sprinkle pumpkin seeds and the remaining 50 g of cheese on top. Bake in the preheated oven on a middle rack for 30–35 minutes until golden brown. Remove and serve immediately.