Anna's whole wheat pasta casserole

Ingredients for 2 servings:

• 125 g pasta (wholemeal, e.g. spirelli)
• 400 g carrot(s)
• 1 stalk(s) leek
• 1 can of mushrooms
• 300 ml water
• 1 cup sour cream
• 1 egg(s)
• 1 tsp oil
• some cheese, grated
• salt and pepper
• Paprika powder, sweet
• some water as needed
• Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel and coarsely grate the carrots. Trim the leeks and slice into thin rings. Drain the mushrooms. Heat the oil in a pan. Add the carrots, leeks, and mushrooms and sauté for about 15 minutes. While the sautéing is in progress, mix the sour cream with the egg and season with salt, pepper, and paprika. After about 15 minutes, add a little water to the vegetables. Season well with salt, pepper, and paprika and bring to a boil. Place the uncooked pasta in a greased dish and season lightly. Spread the vegetables and liquid on top. Spread the sour cream over the vegetables and top with some grated cheese. Bake in a preheated oven at 175°C for about 30 minutes. Serve hot.