Green casserole

Ingredients for 4 servings:

• 300 g pasta
• 200 g spinach, frozen
• 200 g broccoli, frozen or fresh
• 200 g cauliflower, frozen or fresh
• 300 ml milk
• 2 tbsp Parmesan
• 2 tbsp cream cheese
• 5 tbsp pine nuts
• 100 g gratin cheese
• 4 tbsp bacon, diced
• 7 basil leaves
• 1 pinch of salt and pepper
• 1 pinch of nutmeg
• Lemon juice, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

healthy pasta casserole

Cook the pasta as usual in plenty of salted water until al dente. Thaw the spinach in a little water on the stovetop, then add the broccoli and cauliflower and cook, stirring, until all the vegetables are tender enough. Place the vegetables in a blender or leave them in the pot and use an immersion blender. Add the milk, Parmesan cheese, cream cheese, 2 tablespoons of pine nuts, and basil, and blend thoroughly. Season with salt, pepper, and nutmeg. TIP: If you like it a little fresher, you can also add a squeeze of lemon juice. Mix the pasta and the mixed sauce in a baking dish and sprinkle with gratin cheese. Bake at 200°C (top/bottom heat) for about 15 minutes. For a topping, toast the remaining pine nuts with the bacon cubes and sprinkle over the finished casserole. Enjoy!