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Pasta casserole with zucchini, carrots and mushrooms

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Ingredients for 2 servings:

  • 200 g pasta
  • 1 zucchini
  • 200 g mushrooms, fresh
  • 1 carrot(s)
  • 1 onion(s)
  • 2 garlic cloves
  • 2 tomatoes
  • 1 egg(s)
  • 150 ml whipped cream
  • 1 bunch of parsley
  • salt and pepper
  • oil

Instructions

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

Peel the zucchini and carrot, slice them, and fry them lightly in a little oil. Then place them in a baking dish, season with salt and pepper. Cook the pasta until al dente, then place it on top of the sautéed vegetables. Dice the mushrooms and onions, fry them, and place them on top of the pasta, seasoning with salt and pepper. Arrange the tomato slices on top, seasoning with salt and pepper. Mix the crushed garlic with chopped parsley, egg, and heavy cream. Season the topping with salt and pour it evenly over the casserole. Bake at 180°C for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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