John Myers
Ingredients for 4 servings:
- 500 g pasta, spiral pasta (100% durum wheat without egg)
- 1 onion(s), finely diced
- 1 bell pepper(s), red, diced
- 20 olives, black, cut into fine rings
- 1 can of peas (net weight 280 g)
- 300 g herb cream cheese (double cream or light)
- 200 g cream cheese, natural (double cream or light)
- 500 ml water
- curry
- chili
- salt and pepper
- 2 tbsp parsley, dried
- 200 g mountain cheese (made from raw milk), coarsely grated
- some olive oil (for greasing the casserole dish)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Food combining recipe carbohydrates
Lightly grease a large, deep casserole dish (e.g., a 5-liter Ultra) with olive oil. Preheat the oven to 200 degrees (top/bottom heat). Combine the pasta, diced onion, diced bell pepper, olive rings, and peas. Mix the herb cheese and natural cream cheese with the water until smooth. Season to taste with curry powder, chili powder, a little salt, and ground pepper. Add the parsley. Pour the mixture over the pasta and mix well. The pasta should be covered; add a little more water if necessary. Cook, covered, at 200 degrees for 30 minutes. Mix thoroughly once. Reduce the temperature to 175 degrees and cook the pasta (covered) until almost tender (20 to 30 minutes, depending on your taste). Mix the cheese into the casserole. Cook uncovered at 175 degrees for another 15 to 20 minutes. Note: If you eat well, the casserole is enough for 4 people, or 6 people with salad.
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