Vegetables – Tin Noodles
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g noodles (spiral noodles)
- 2 medium carrot (s)
- 2 leeks
- 70 g cashew nuts
- 500 ml milk
- 250 ml whipped cream
- 3 egg (s)
- salt and pepper
- nutmeg
- 1 teaspoon oregano, grated
Print Recipe
Pin Recipe Instructions
- Cook the noodles al dente, drain and pour the oil over them.
- Peel the carrots and cut into fine, 4 cm long sticks. Clean the leek and cut into fine rings. Put the carrot sticks in boiling salted water for about 2 minutes, lift them out of the pot and let them drain. Then put the leek rings in the boiling water for 1 minute, lift them out of the pot and let them cool in cold water. Roast the coarsely chopped cashew nuts in a pan without fat. Whisk the milk, cream and eggs together and season with salt, pepper, nutmeg and oregano.
- Combine the drained pasta, carrot sticks, leek rings and cashew nuts and place in the greased drip pan of the oven. Pour egg milk over it. Bake in a preheated oven at 200 ° C (convection 170 ° C, gas mark 3) for about 25 minutes. Let cool a little and cut into 20 squares.
- Tip: You can also top the pasta with salami or ham. The dish goes well with roasted meat.
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