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🍝 Green Vegetable Pasta Bake

787 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 150 g carrots
• 250 g leek
• 250 g green ribbon noodles
• 2 tbsp butter
• 2 garlic cloves
• 150 g crème fraîche
• 3 eggs
• 200 ml whipping cream
• 100 g freshly grated Gouda
• salt
• pepper (from the mill)
• fat (for the dish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the zucchini thoroughly.
3. 3. Peel the carrots.
4. 4. Grate the zucchini and carrots coarsely.
5. 5. Make a lengthwise cut in the leek.
6. 6. Wash the leek and trim off the tough ends.
7. 7. Slice the leek into rings.
8. 8. Heat half of the butter in a pan.
9. 9. Sauté the prepared vegetables in the butter for about 3 minutes.
10. 10. Cook the pasta in boiling salted water for approx. 5 minutes.
11. 11. Drain the pasta.
12. 12. Rinse the pasta with cold water to stop the cooking process.
13. 13. Let the pasta drain well.
14. 14. Peel the garlic.
15. 15. Press the garlic to the sautéed vegetables.
16. 16. Mix the vegetables with the drained pasta.
17. 17. Season the mixture with salt and pepper.
18. 18. Grease a heatproof baking dish.
19. 19. Transfer the pasta and vegetable mixture into the dish.
20. 20. Mix the crème fraîche, eggs, cream, and half of the cheese in a bowl.
21. 21. Pour the cream mixture over the pasta in the dish.
22. 22. Sprinkle the remaining cheese over the bake.

Nutrition per serving

• kcal: 787
• Protein: 23 g · Fett/Fat: 52 g · Carbs: 56 g