Wonderfully simple winter recipe: pasta and vegetable casserole with crème fraîche

    Pasta bake is one of those things that combines two wonderful things: pasta and things gratinated with cheese. And this onesimple winter recipeIt still tastes incredibly delicious. Because pasta and vegetables become a heavenly Mediterranean hereAuflauf with crème fraîchecombined and ensure true culinary delights for both lunch and dinner. Bon appetit!

    Winter recipe: The pasta and vegetable casserole with crème fraîche is that simple

    Ingredients

    • 500g pasta
    • 250 g Cherry tomatoes
    • 1 Zucchini
    • 1 onion
    • 1 clove of garlic
    • 200 g Crème fraîche
    • 2 EL Kill
    • 180 g Gouda, grated
    • Zucker
    • Salt
    • Pfeffer

    preparation

    Cook pasta:Cook the pasta in salted water according to package directions until al dente. Then drain and set aside.

    Prepare vegetables:Peel the onion and garlic and chop them finely. Wash the zucchini and cut them into thin slices. Halve the cherry tomatoes.

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    Fry vegetables:Heat the oil in a pan and fry the chopped onion and garlic until translucent. Add the zucchini slices and sauté until lightly browned, about 3-4 minutes. Then add the halved cherry tomatoes and fry them briefly. Season everything with salt, pepper and a pinch of sugar.

    Add crème fraîche:Reduce the heat and stir the crème fraîche into the vegetable mixture. Let everything simmer briefly until the sauce has thickened slightly.

    Preheat oven:Preheat the oven to 180 degrees Celsius.

    Assemble the pasta and vegetable casserole:In a large baking dish, combine the cooked pasta with the vegetable crème fraîche sauce. Sprinkle the grated Gouda on top.

    Bake:Place the baking dish in the preheated oven and bake the pasta and vegetable casserole for about 15-20 minutes, until the cheese is golden brown and crispy.

    Serve:Take the casserole out of the oven and let it cool briefly. Then portion it and serve it. Bon appetit!

    preparation

    1. Preheat the oven to 180 degrees fan. Wash and halve tomatoes. Wash the zucchini, remove the ends and cut into small cubes. Peel the onion and chop it small. Dice the garlic clove small.
    2. Cook the pasta in plenty of salted water according to the package instructions until al dente.
    3. In the meantime, heat the oil in a pan over a high heat and fry the garlic, onion and zucchini for 3-4 minutes. Then add the tomatoes and season everything with salt, pepper and sugar.
    4. Drain the finished noodles in a sieve and let them drain. Then add it to the pan and mix everything with the crème fraîche.
    5. Put the pasta and vegetable mix in a baking dish, sprinkle generously with cheese and then bake in the oven for 20-25 until golden brown. Then serve warm.

    Tip for Sundays with an empty fridge: Modify the recipe for pasta and vegetable casserole

    Good idea for Sundays with an empty fridge: Leftovers can also go into our simple recipe! So if you still want to use broccoli, eggplant, etc. - they are great in the casserole. Frozen vegetables from the freezer can also be processed. Bon appetit!

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