Pasta casserole with vegetables for those in a hurry

Ingredients for 4 servings:

• 300 g pasta, cooked (but weighed raw)
• 700 g vegetables (frozen mixed vegetables)
• 400 ml sweet cream
• 200 ml milk
• 4 clove(s) garlic, sliced ​​or chopped
• 3 onions, diced
• 2 tsp broth, granulated, sauce must be very spicy
• 1 tsp herbs de Provence
• 2 tsp oil
• pepper
• 3 tbsp cheese, grated (or 1 ball of mozzarella)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Frozen vegetables in the dish you’ll use later (saves dishes) and broil them for 10-15 minutes (gives them a delicious flavor, but you can also leave them off). During this time, I chop the garlic and onions, mix them with the herbs, add 1 teaspoon of oil, and microwave them for 3 minutes on full power. In a measuring jug, I combine cream, milk, granulated stock, a generous portion of freshly ground pepper (and, if you want to thicken it a bit, a raw egg). Stir well with a whisk. Stir again before pouring it over everything, because the granulated stock isn’t dissolved and will otherwise settle. When you taste it, it should be quite flavorful, because the vegetables are cooked, not salted. By then, the vegetables will be done (they don’t have to be brown, but if they are, don’t worry). Now add the pasta and onions, etc., and mix everything thoroughly before pouring the cream mixture over it. Sprinkle the cheese on top. To save time, I put everything in the combo microwave at 200°C and 700 watts for 20 minutes, but it also works in the oven at 220°C in 30 minutes.