Pasta casserole with broccoli and cauliflower

Ingredients for 4 servings:

• 300 g pasta
• 500 g cauliflower
• 500 g broccoli
• 200 g yogurt
• 100 g sour cream
• 2 eggs
• 100 g Emmental cheese, grated
• salt and pepper
• 1 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Cook the pasta in salted water according to the package instructions, but not completely cooked, so it still has enough bite. Trim and wash the cauliflower and broccoli and cut into florets. Blanch everything in boiling salted water for about 3 minutes, then drain. Refresh with ice-cold water and drain in a colander. Mix the cabbage with the pasta and season with salt, pepper, and nutmeg. Place in a greased baking dish. Mix together the yogurt, sour cream, eggs, and 50g of the cheese, season with salt and pepper. Pour onto the casserole and sprinkle with the remaining cheese. Bake in an oven preheated to 180°C (top/bottom heat) for about 20 minutes on the middle rack, until the cheese is nice and crispy. Approx. 638 kcal per serving.