Summary

Ingredients

• 500 g pasta, (spiral or ribbon pasta)
• 350 g turkey breast or chicken breast, diced
• 1 zucchini, halved slices
• 500 mushrooms, quartered
• 250 g cream
• 1 small can pineapple, in pieces, approx. 200g
• 200 g cheese, rated
• 4 tablespoon curry paste, alternatively curry powder
• 2 tablespoons oil
• possibly sweetener or sugar
• possibly lemon juice
• possibly sauce thickener, light
• salt and pepper

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Instructions

1. First prepare the vegetables as described above (halve the zucchini, then cut into slices, quarter the mushrooms). Drain the pineapple pieces. Cook the pasta in salted water (al dente).
2. Fry the turkey / chicken cubes in the oil. Add the cream and let it warm up. Then stir in the curry paste. Add the pineapple pieces. Then let everything boil for about 2-3 minutes. Finally, season the sauce with salt and pepper according to your own preferences. Personally, I also like to stir in a few (a few!) Splashes of sweetener and a few drops of lemon juice in the sauce, possibly about 2-3 tablespoons of sauce binder (depending on whether you prefer it solid or liquid).
3. Now put the first half of the pasta in a baking dish. Spread the zucchini and mushrooms on top. Put about 2/3 of the sauce on the vegetables (hold back 1/3 of the liquid sauce). Then put the second half of the pasta on top and pour the sauce that was retained over it. Spread the cheese on the casserole. Bake the mold for 30 minutes at 180 ° C (convection) or 200 ° C (top / bottom heat).