Summary

Ingredients

• 1 cauliflower
• 500 g whole wheat pasta (penne)
• 1 onion (s)
• 2 cloves garlic
• 150 ml milk
• 2 cubes broth, instant
• 2 corner (s) processed cheese
• 200 g peas
• 200 g Emmentaler, rated
• some flour
• some oil
• salt and pepper

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Instructions

1. Divide the cauliflower into small florets and wash, and cook the pasta in a saucepan with salted water until al dente. Sauté the onion and the pressed garlic in a small saucepan with a little oil, then dust with about 2 tablespoons of flour and deglaze with the cold milk (roux). If it gets too fat, add some milk. (It always depends on how thick you would like the sauce to be). Simmer with 2 cubes of vegetable stock for approx. 5 minutes and add the two corners of processed cheese and then season with salt and pepper.
2. Mix the pasta and cauliflower, drained, in a baking dish with the peas and pour the sauce over them. Finally, spread the grated cheese on top
3. Please remember that every oven is different. I put the casserole in the cold oven for 20 minutes at 180 ° C top / bottom heat.