Pasta and Brussels Sprouts Casserole

Ingredients for 4 servings:

• 250 g pasta
• 250 g Brussels sprouts, fresh
• 1 onion(s), red
• 1 garlic clove(s)
• 20 g butter
• 3 tbsp extra virgin olive oil
• 1 pinch of red chili flakes
• 1 tbsp vegetable stock powder
• 20 g butter
• 1 tbsp wheat flour type 550
• 250 ml milk
• salt and pepper
• 1 pinch(s) nutmeg, grated
• 1 tsp sugar
• 3 tbsp breadcrumbs
• 3 tbsp Parmesan, freshly grated
• Fat for the mold
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 50 minutes

with breadcrumb and cheese crust

Bring water to a boil. Add salt and cook the pasta until slightly tender, then drain. For the vegetables, trim the Brussels sprouts and peel the onion and garlic. Halve the Brussels sprouts and then cut them into strips, dice the onion, and roughly chop the garlic. Heat the butter and oil in a pan. Stir-fry the Brussels sprouts, diced onion, and garlic until the sprouts begin to brown. Season with chili flakes, salt, pepper, a little sugar, and vegetable stock. For the béchamel sauce, melt the butter in a saucepan. Stir in the flour and pour in the milk. Stir until a creamy sauce forms, then season with salt, pepper, a little sugar, and a pinch of grated nutmeg. Butter a baking dish. Mix the pasta, vegetables, and sauce together and pour into the dish. Bake in a preheated oven at 180°C (fan assisted oven). For the sauce, stir-fry at 180°C (fan assisted oven). After about 15 minutes, spread a mixture of breadcrumbs and grated Parmesan cheese over the casserole.