Pasta Vegetable Casserole with Cream Cheese
A pasta vegetable casserole with cream cheese is a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g small pasta (e.g., rigatoni)
- Salt
- 1 small leek stalk
- 1 can corn
- 1 tsp Olive oil
- 30 g Butter
- 0.5 small onion
- 30 g flour
- 200 ml vegetable broth
- 300 ml milk
- Salt
- Pepper
- 3 tbsp heavy cream
- 1 egg yolk (for thickening, optional)
- 200 g Cream cheese
- 4 Tbsp toasted sesame seeds
Instructions
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1.
Preheat the oven to 200°C.
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2.
Cook the pasta in plenty of salted water according to package instructions. Wash and slice the leek into rings; drain. Sauté the leek in olive oil for 3 minutes.
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3.
For the sauce, peel, halve, and finely dice the onion; sauté it in butter. Add flour, stir, let it brown slightly, then gradually whisk in liquid until a thick, lump-free roux forms; add remaining liquid all at once. Bring to a boil, season with salt and pepper. Thicken with egg yolk by whisking a bit of milk and sauce into the yolk, then quickly stirring into the hot but not boiling sauce.
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4.
Drain the pasta and mix with leek, corn, and sauce. Divide among four baking dishes. Spread cream cheese on top, sprinkle toasted sesame seeds, and serve.
