Colorful pasta bake

Ingredients for 2 servings:

• 250 g pasta
• 1 onion(s)
• 1 zucchini
• 2 bell peppers, red
• 2 carrots
• 1 tbsp paprika powder, sweet
• ½ tsp salt
• 1 tsp ground pepper
• 3 tbsp, heaped chives
• 400 ml water
• 1 stock cube
• 3 tbsp, heaped tomato paste
• 3 tbsp, heaped sour cream
• 200 g cheese, grated, e.g. Gouda

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

First, prepare the noodles as directed on the package. Dice the onion, then dice the zucchini and bell peppers. Cut the carrots into thin strips. Sauté the onion in a pan or wok until translucent, then add the rest of the vegetables. Add all the spices and sauté all the vegetables on medium heat for about 10 minutes, stirring constantly. After about 10 minutes, add the water, tomato paste, chives, and stock cube, and cook for about 10 minutes, stirring occasionally. Now add the sour cream to the pan/wok and let everything simmer for another five minutes, stirring constantly. The noodles are now ready; drain the water, and add them to the pan/wok. If the pan or wok isn’t big enough to mix everything together, pour everything into the pot, mix well again, and transfer to the casserole dish. Sprinkle the cheese over the top and bake in a preheated oven at 180°C for 15-20 minutes, depending on the desired degree of browning. If the casserole is still too runny after the specified time, let it rest in the oven for about five more minutes. Tip: This casserole is very versatile. You can theoretically add any vegetables.