Lean Pasta Casserole
by Editorial Staff
The recipe for a lean pasta casserole, which is quite simple to prepare, using the most affordable ingredients. The main product is pasta. They go well with various vegetables, mushrooms, spices.
Cook: 20 minutes
Servings: 4
Ingredients
- Pasta – 250 g
- Frozen vegetables – 400 g
For the sauce:
- Vegetable broth (or mushroom, or water) – 500 ml
- Flour – 3 tbsp
- Vegetable oil – 3 tbsp
- Garlic – 2 cloves
- Ground black pepper – to taste
- Salt to taste
Directions
- The first step is to prepare the casserole sauce. By itself, it is similar to the bechamel, only all the ingredients of animal origin are replaced with vegetable ones. Heat vegetable oil in a frying pan. Add sifted wheat flour. Stir quickly so that there are no lumps and fry until light golden brown.
- Pour in vegetable or mushroom broth, you can just water. Stir so that there are no lumps. Cook for about 5-7 minutes after boiling, stirring occasionally. You want the sauce to thicken slightly. Add garlic passed through a press, salt, ground black pepper, and, if desired, a pinch of nutmeg.
- Add the frozen vegetable mixture to a preheated pan without vegetable oil. We keep on high heat so that the liquid evaporates.
- Boil pasta for the casserole in salted water almost until tender. Throw in a colander and rinse with cold water. Shake to remove excess moisture.
- Add the vegetable mixture. We mix.
- Grease the baking dish with vegetable oil. Let’s transfer the pasta mass. Tamp it slightly. Distribute evenly cooked sauce on top. We send the mixture for the casserole from pasta to the oven for 30-40 minutes. Cook the pasta casserole at 180 degrees, until lightly browned. Since everyone has different ovens, take a look.
- The lean pasta casserole is ready. Serve immediately to the table.
Bon Appetit!
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