Spaghetti Casserole with Bell Pepper Pea Vegetable and Goat Cheese
A spaghetti casserole featuring fresh bell pepper, pea vegetable, and goat cheese from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 small red bell peppers
- 200 g spaghetti
- Salt
- 160 g frozen peas
- 0.5 bunch Chives
- 0.5 bunch Parsley
- 3 tbsp corn kernels (canned)
- 1 tbsp oil
- 2 small eggs
- 8 tbsp heavy cream
- Cayenne pepper
- 100 g goat gouda
Instructions
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1.
Preheat the oven to 250°C (220°C fan). Meanwhile, wash, halve, seed and finely dice the bell peppers. Cook the spaghetti in plenty of salted water according to package instructions until al dente.
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2.
About 5 minutes before the spaghetti is done, add the diced peppers and peas. Bring everything to a boil and cook until ready. Drain and let dry well. Wash the herbs, pat dry and finely chop. Drain the corn. Grease a small baking dish with oil. Mix the corn and herbs into the pasta and spread in the dish. Beat the eggs and cream together, seasoning strongly with salt and cayenne pepper. Pour the egg‑cream over the pasta. Grate the goat gouda and sprinkle on top.
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3.
Place the dish in the hot oven and bake for about 10 minutes until the cheese starts to brown lightly.
