Baked vegetable noodles

Ingredients for 4 servings:

• 400 g pasta
• salt water
• 3 carrots
• 1 zucchini
• 1 stalk(s) leek
• 250 g mushrooms
• ½ head of broccoli
• ½ head of cauliflower
• 2 tomatoes, chopped
• 250 ml milk
• 2 eggs
• salt and pepper
• nutmeg
• 2 tbsp mixed herbs
• 250 g cheese, spicy, grated
• some oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

made easy and quick

Cook the pasta in salted water until al dente. Slice or floret the carrots, cauliflower, and broccoli and cook until al dente. Dice the zucchini, slice the mushrooms, and cut the leek into rings. Season generously with salt and pepper, and add the garlic. Fry in a pan until crispy. Mix the pasta with the precooked vegetables and place half in a baking dish lightly oiled. Add the leek, mushroom, and zucchini mixture. Sprinkle some of the chopped tomatoes on top. Sprinkle one-third of the grated cheese on top, then add the pasta and the remaining vegetables. Sprinkle thickly with cheese, herbs, and the remaining chopped tomato to finish. Whisk the eggs with the milk, season with salt and pepper, add a little nutmeg, and drizzle over the pasta. Bake in a preheated oven at 200°C for about 20 minutes. Serve with a green salad.