Vegetarian chicory pasta casserole à la Sylvia

Ingredients for 2 servings:

• 200 g smoked tofu
• 3 chicory, possibly 4 (1 pack)
• 2 tbsp vegetable broth, instant, more or less if needed
• 100 g cheese, reduced fat
• ½ tube(s) tomato paste
• ½ jar pickles
• 1 cup of light crème fraîche with herbs
• 200 g pasta
• pepper
• 1 tsp smoked paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

First, halve the chicory and remove the bitter center. Place the chicory in boiling water seasoned with 1 tablespoon of vegetable stock for about 2-3 minutes. Fish out the chicory and cook the noodles in the same water until al dente. Cut the cucumbers and tofu into bite-sized pieces. Make a sauce from 1 tablespoon of vegetable stock, crème fraîche, tomato paste, smoked paprika, and pepper. Simply mix them together in a pot or bowl. Place the chicory in a casserole dish. To ensure that every noodle comes into contact with the sauce, I add the pasta, gherkins, and tofu to the sauce and stir everything together. Then pour the mixture over the chicory. Sprinkle the cheese on top. Place in the oven at 180°C fan-assisted oven until the cheese is golden brown. Tip: The sauce should have a consistency similar to tomato sauce. To thin it out, simply add a little water.