Pasta casserole with vegetables

Ingredients for 6 servings:

• 1 carrot(s)
• 1 bell pepper(s), red or yellow
• ½ broccoli
• 1 handful of leeks
• 400 g spirals
• 200 g cream
• 200 g Gouda, medium-aged, grated
• 1,000 ml water
• 1 tsp tomato paste
• 1 tsp salt
• ½ tsp, leveled pepper
• 3 tsp vegetable stock powder
• possibly paprika powder, hot
• 200 g cooked ham, diced, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Wash the vegetables. Halve the carrot and slice. Trim and dice the bell pepper. Quarter the leek lengthwise and slice. Divide the broccoli into florets and blanch. Grate the cheese. Cook the carrot pieces in a large pot with the boiling water and spices for 5 minutes. Add the cream and bring back to a boil. Add the pasta and tomato paste and cook for another 5 minutes. Add the remaining vegetables, stir in, and cook for another 1 minute. Pour the pasta and vegetable mixture into a large baking dish (approx. 35 cm x 25 cm). If desired, add diced cooked ham and mix in. Sprinkle with grated cheese. Bake in a preheated oven at 180°C (fan oven) for 20 minutes.