Summary

Ingredients

• 160 g pasta (lare spiral pasta)
• 300 g carrot (s)
• 500 g broccoli
• 200 g mushrooms
• 2 medium onion (s)
• 1 tablespoon olive oil
• salt and pepper
• 50 g cheese (Gouda), finely rated
• 30 g flaked almonds
• 500 ml vegetable stock
• 200 g whipped cream (cream)
• 1 pinch (s) nutmeg
• some flour for binding
• Butter for the mold

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Instructions

1. Cook the noodles al dente. Cut the carrots into strips, divide the broccoli into florets, blanch in salted water for about 4 minutes and drain. Halve the mushrooms, finely chop the onions. Fry everything briefly, season with salt and pepper. Bring the broth and cream to the boil briefly and thicken with a little flour. Cook until you have a thick sauce. Season with salt, pepper and nutmeg. Mix the pasta with the vegetables and the sauce and place in a baking dish that has been well buttered. Sprinkle with the Gouda and the flaked almonds. Bake until golden yellow in the preheated oven: electric oven approx. 200 ° C / fan oven 175 ° C.