John Myers
Ingredients for 4 servings:
- 250 g pasta (spirelli, wickli)
- 10 garlic cloves, sliced into wafer-thin slices
- 300 g mushrooms, thinly sliced
- 200 g zucchini, cut into sticks
- 150 ml beef broth
- 200 ml cream
- 150 g cheese, strong (e.g. Appenzeller or Greyezer), grated
- 2 tbsp oil
- salt and pepper
- nutmeg
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Casserole with pasta, garlic and vegetables
Cook the pasta until al dente. Drain through a sieve. Heat the beef broth and add the cream, seasoning well. Sauté the mushrooms for about 3 minutes, turning frequently. Add the zucchini and garlic. Toss for another 3 minutes, then transfer everything to a large bowl. Add the pasta and mix well. Oil a casserole dish (it’s easy to clean later) and add the pasta mixture. Pour the liquid over it and sprinkle with the grated cheese. Now bake the whole thing in a preheated oven at 200°C for about 20 minutes. The casserole is ready when the cheese is golden brown. A tomato salad goes well with the dish. Serve with oven-fresh baguette and an excellent dry white wine. This dish is very easy to recreate, has few ingredients, and is a delight.
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