Vegetarian Pasta Casserole
Healthy lunch? This vegetarian pasta casserole from Spoonsparrow tastes guaranteed! Here’s the recipe for the casserole.
Ingredients
- 400 g whole wheat pasta (e.g., macaroni)
- Salt
- 1 stalk leek
- 200 g broccoli
- 1 red bell pepper
- 100 g sun‑dried tomatoes
- 4 eggs
- 100 ml milk (3.5% fat)
- 100 g crème fraîche
- 100 g grated cheese (e.g., Emmental, Gouda)
- Pepper
- nutmeg
Instructions
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1.
Cook macaroni in salted water until al dente, drain and set aside. Wash, trim, and slice the leek into rings; reserve a handful for garnish.
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2.
Wash broccoli, separate florets, peel and dice the stalk. Blanch all together in boiling salted water for 2–3 minutes, then shock in cold water and drain well. Dice the bell pepper. Pat sun‑dried tomatoes dry and cut into strips.
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3.
Whisk eggs with milk, crème fraîche, and half the cheese. Season with salt, pepper, and nutmeg.
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4.
Combine pasta, broccoli, leek, bell pepper, and tomatoes; transfer to four individual ovenproof dishes (or one large baking dish). Pour the egg mixture over the top, sprinkle remaining cheese, and bake in a preheated oven at 180 °C (fan 160 °C) for about 30 minutes until golden brown. Serve sprinkled with the reserved leek.
