🍝 Creamy Pasta Gratin with Cauliflower and Broccoli

Name: Creamy Pasta Gratin with Cauliflower and Broccoli
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g cauliflower; 500 g broccoli; salt; 350 g macaroni; pepper (from the mill); nutmeg; 2 tbsp rapeseed oil (for the dish); 200 g yogurt (1.5% fat); 50 g sour cream; 2 eggs; 100 g Emmental; paprika powder; 20 g pumpkin seeds

633 kcal · 30 min · 4 servings

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Ingredients

500 g cauliflower
500 g broccoli
salt
350 g macaroni
pepper (from the mill)
nutmeg
2 tbsp rapeseed oil (for the dish)
200 g yogurt (1.5% fat)
50 g sour cream
2 eggs
100 g Emmental
paprika powder
20 g pumpkin seeds

Instructions

1. Thoroughly wash the cauliflower and the broccoli.
2. Break the vegetable into small florets.
3. Bring a large pot of plenty of salted water to a boil.
4. Put the vegetable florets into the boiling water for 3 minutes.
5. Drain the vegetable in a colander.
6. Rinse the vegetable immediately with cold water.
7. Let the vegetable drain well.
8. Break the macaroni noodles into small pieces.
9. Cook the pasta in plenty of salted water until al dente.
10. Preheat the oven to 200 degrees Celsius with top and bottom heat.
11. Mix the drained vegetable with the cooked pasta.
12. Season the mixture with salt, pepper, and a pinch of nutmeg.
13. Fill the pasta-vegetable mixture into a greased baking dish.
14. Whisk the yogurt with the sour cream and the eggs.
15. Grate the Emmental cheese.
16. Stir half of the cheese into the yogurt mixture.
17. Season the sauce generously with salt, pepper, and paprika powder.
18. Pour the yogurt sauce over the pasta and vegetable.
19. Sprinkle the pumpkin seeds and the remaining cheese on top.
20. Bake the gratin on the middle rack for 30 to 35 minutes until golden brown.
21. Take the dish out of the oven and serve it immediately.

Nutrition per serving

kcal: 633
Protein: 33 g · Fett/Fat: 24 g · Carbs: 71 g