Pasta and vegetable casserole

Ingredients for 4 servings:

• 240 g pasta (spirelli)
• salt water
• 600 g carrot(s)
• 800 g zucchini
• 400 ml water, hot
• 1 tsp vegetable broth, instant
• 4 tsp margarine
• 1 tbsp flour
• 120 g sour cream
• 1 tbsp mustard, medium hot
• salt and pepper
• 6 tbsp cheese (32% fat), grated

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Cook the pasta in salted water according to the package instructions. Peel and wash the carrots, trim and wash the zucchini, and cut both into thin strips (approx. 4 cm long). Combine the broth with 400 ml of water in a saucepan, bring to a boil, add the carrot strips, and cook for 5 minutes. Add the zucchini strips and cook for another 5 minutes. Pour the vegetables into a sieve and collect the broth. Add the pasta to the sieve, mix well, and transfer everything to a baking dish. Preheat the oven to 160°C (fan oven). Heat the margarine in a saucepan, add the flour, and sauté until golden brown. Gradually add the vegetable broth and whisk well. Stir in the sour cream and season generously with salt, pepper, and mustard. Pour the sauce over the pasta and vegetables, sprinkle with cheese and bake in the preheated oven for 25 minutes.