Summary

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

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Instructions

1. Cook the noodles al dente, drain and pour the oil over them.
2. 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.
3. 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.
4. Tip: You can also top the pasta with salami or ham. The dish goes well with roasted meat.