Pasta with Cauliflower Casserole
With the vegetarian pasta cauliflower casserole you stay young and fit, because cauliflower slows aging processes and supports our immune system.
Ingredients
- 500 g whole wheat pasta (farfalle)
- Salt
- 2 carrots
- 500 g cauliflower (about 1/4 head)
- 4 tbsp olive oil
- 150 ml Vegetable broth
- Pepper
- 100 g shredded mozzarella
- 2 sprigs basil (for garnish)
Instructions
-
1.
Cook the whole wheat pasta in plenty of boiling salted water according to package instructions until al dente. Drain and set aside.
-
2.
Meanwhile peel the carrots and slice them thinly. Clean the cauliflower, cut into small pieces and rinse in a sieve.
-
3.
Heat olive oil in a pan, sauté the cauliflower and carrots. Deglaze with broth, season with salt and pepper, and cook over medium heat until the liquid evaporates, stirring occasionally.
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4.
Combine the pasta with the vegetables and spread in a baking dish. Sprinkle mozzarella on top and bake in a preheated oven at 180 °C (160 °C fan; gas: level 2–3) for 15–20 minutes until golden. Garnish with basil.
