Vegetarian Chicory Pasta Bake À La Sylvia
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g smoked tofu
- 3 chicory, possibly 4 (1 pck.)
- 2 tablespoon vegetable stock, instant, possibly more or less
- 100 g cheese, reduced fat
- 0.5 tube ½ tomato paste
- 0.5 ½ glass pickled cucumber (s)
- 1 cup sour cream
- 200 g pasta
- pepper
Print Recipe
Pin Recipe Instructions
- First cut the chicory in half and remove the bitter middle. Give the chicory for about 2 - 3 minutes boiling water, which is seasoned with 1 tablespoon vegetable stock. Fish out the chicory and cook the noodles al dente in the same water.
- Cut the cucumber and tofu into bite-sized pieces. Prepare a sauce from 1 tablespoon vegetable stock, sour cream, tomato paste and pepper. Simply mix together in a saucepan or bowl.
- Put the chicory in a baking dish. So that every noodle really comes into contact with sauce, I add the noodles, the pickles and the tofu to the sauce and stir everything. Then pour the mixture onto the chicory. Now sprinkle the cheese on top.
- Put top / bottom heat in the oven at 180 ° C until the cheese is golden brown.
- Tip: The sauce should have a consistency similar to that of tomato sauce. Simply add a little water to dilute.
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