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🍝 Baked Pasta with Cauliflower and Peas

705 kcal · 30 min · 4 servings

Ingredients

• 300 g shell pasta
• salt
• 500 g cauliflower florets
• 200 g peas
• 2 tbsp freshly chopped herbs (e.g. thyme, rosemary and parsley)
• 2 eggs
• 250 ml whipping cream
• 80 g freshly grated parmesan
• pepper (from the mill)
• 40 g ground hazelnuts

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-assisted.
2. 2. Bring water to a boil and season generously with salt.
3. 3. Cook the pasta in this water for about 20 minutes until firm to the bite (al dente).
4. 4. Thoroughly wash the cauliflower.
5. 5. Cut the cauliflower into bite-sized pieces or slices.
6. 6. Add the cauliflower to the boiling pasta water for 2 to 3 minutes until tender but firm.
7. 7. Add the peas to the water during the last minute of cooking.
8. 8. Drain the vegetables and pasta.
9. 9. Rinse the mixture briefly with cold water to stop the cooking process.
10. 10. Let the vegetables and pasta drain well.
11. 11. Whisk the herbs, eggs, cream, and half of the Parmesan together in a bowl.
12. 12. Season the mixture with salt and pepper to taste.
13. 13. Mix the drained pasta and vegetables with the egg cream mixture.
14. 14. Divide the mixture evenly among four baking dishes.
15. 15. Pour the remaining egg cream mixture over the pasta in the dishes.
16. 16. Mix the remaining Parmesan with the nuts.
17. 17. Sprinkle the Parmesan-nut mixture evenly over the baking dishes.
18. 18. Bake the dishes in the oven for about 25 minutes until golden brown.

Nutrition per serving

• kcal: 705
• Protein: 29 g · Fett/Fat: 36 g · Carbs: 65 g