Summary

Ingredients

• 1 kg carrot (s), peeled, sliced
• 500 g pasta, (whole wheat pasta, e.. penne or farfalle))
• 1 medium onion (s)
• 1 bunch spring onion (s)
• 125 g chestnut (s), pre-cooked, cut into lare pieces
• 150 g sour cream
• 200 g cheese, (Gouda), rated
• 3 cloves garlic, diced
• 10 cm tomato paste, from the tube
• 5 stalk / s thyme
• 150 ml milk
• Herbs, (8-herb mixture) TK
• vegetable broth, without flavor enhancer
• salt and pepper
• Seasoned Salt
• Cayenne pepper
• some rapeseed oil or olive
• 200 ml water

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Instructions

1. Toast the chopped chestnuts in a hot pan without fat. They can get nice and crispy. Add a little oil and add the diced onions and the spring onion slices. Steam for 5 minutes. Add the carrot slices, add the herb salt and vegetable stock powder, stir briefly and then put the lid on and let simmer for a few minutes over medium heat.
2. After about 5 minutes, add a few stalks of thyme and approx. 200 ml of water and cook covered again. After another 5 minutes, add milk, tomato paste, cayenne pepper and pepper and cover again and continue to cook. After a short time, test the cooking point of the carrots, they should still be firm. Fish out the thyme stalks. Then add the sour cream and stir. Possibly add a few frozen herbs to taste.
3. In the meantime add the cooking water for the pasta, add salt and then do not cook the pasta completely in it (approx. 3/4 of the cooking time), then drain, add to the vegetables in the pan and mix. Put in a buttered baking dish and sprinkle with cheese. Bake in a preheated oven (180 ° C) for about 20 minutes until the cheese is nice and brown.