Three-vegetable casserole

Ingredients for 4 servings:

• 1 m.-large zucchini
• 1 stalk(s) leek
• 500 g mushrooms
• 100 g cream cheese with herbs
• 50 g cream cheese with Gorgonzola
• 400 g pasta (spelt pasta from the organic store)
• 200 g low-fat crème fraîche (or substitute Finesse from Du darfst or Rama, only low-fat)
• 3 tsp vegetable broth, instant
• 75 ml milk, low-fat
• 400 g turkey meat, diced
• 1 tsp paprika powder, hot
• ½ tsp chili powder
• n. B. Fresh herbs of your choice
• 200 g cheese, grated
• 1 onion(s)
• Fat for the casserole dish

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with mushrooms, leeks and zucchini

Cook the pasta according to the instructions and place it in a greased casserole dish. Wash or trim the vegetables and then chop them to taste. Peel and dice the onion. Fry the diced onion in hot oil, then add the mushrooms. Gradually add the leek and zucchini and continue frying. Sprinkle the vegetable stock over the pasta, stir briefly, and deglaze with milk. Then add the crème fraîche or its substitute and stir through. Once everything is warmed up, add the cream cheese and melt it. Add the spices and herbs to taste and bring everything to a boil. Meanwhile, season the turkey to taste and brown it. Then arrange the meat cubes on top of the pasta. Top with the vegetable mixture and spread it out. Sprinkle with grated cheese. Finally, bake in a preheated oven at 180°C (convection oven) for about 15 minutes. Serve immediately.