Pasta and broccoli casserole

Ingredients for 4 servings:

• 300 g pasta (large spiral pasta)
• Salt
• 1 tsp oil
• 1 tbsp oil
• 300 g carrot(s)
• 350 g broccoli
• 150 g mushrooms
• black pepper
• 2 m.-sized onion(s)
• 50 g butter or margarine
• 250 ml vegetable broth (instant)
• 500 ml milk
• some nutmeg, grated
• Fat for the mold
• 50 g cheese (Gouda), grated
• 30 g almond(s), flakes

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the pasta in plenty of boiling salted water for about 8 minutes. Then drain and toss with 1 teaspoon of oil. Finely slice the carrots. Cut the broccoli into small florets. Blanch both in a little boiling salted water for about 3 minutes. Drain. Wipe the mushrooms clean and fry in 1 tablespoon of hot oil for about 2 minutes. Season with salt and pepper. Remove from the pan. Dice the onions. Melt the fat and sauté the diced onions until translucent. Sauté the flour in it. Deglaze with the stock and milk, stirring constantly. Bring the sauce to a boil. Season with salt, pepper, and nutmeg. Mix the vegetables and pasta with the sauce and pour into a greased baking dish. Sprinkle with cheese and flaked almonds. Cook in a preheated oven at 200°C for about 40 minutes. Cover with aluminum foil halfway through the baking time, if necessary.