Pasta Bake with Carrots and Celery
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g pasta, (fusilli)
- 250 g carrot (s)
- 250 g celeriac
- 1 large onion (s)
- 2 cloves garlic
- 75 ml sweet cream
- 0.5 tube ½ tomato paste
- 200 g cheese, rated
- 400 ml vegetable stock
- 2 teaspoons flour
- salt and pepper
- thyme
- oregano
- Oil, for frying and greasing
- water
Print Recipe
Pin Recipe Instructions
- Cook the fusilli al dente and drain.
- In the meantime, peel and grate the carrots and celeriac. Peel and dice the onion and garlic.
- Heat the oil in a deep pan and steam the onions, only add the garlic at the end, otherwise it will burn. Add the grated vegetables, stir and fry briefly. Push the vegetables to one side and roast the tomato paste a little on the edge. Then deglaze with the vegetable stock, mix and season with salt, pepper and herbs. Dust with the flour and stir. Simmer over a low heat for 5 minutes, adding more water if necessary. You should create a creamy vegetable mixture, but don`t let the vegetables get too soft.
- Grease a deep baking dish and alternately layer the pasta and the vegetable mixture. Start and finish with pasta. Poke the casserole a few times with a spoon handle and pour the liquid cream over it. Sprinkle with the cheese and bake at 170 ° C for about 25-30 minutes.
- The celery gives the casserole a delicious, slightly spicy note and is even tasty for non-vegetarians!
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