John Myers
Ingredients for 1 servings:
- 200 g pasta, from the day before, any type
- 400 ml vegetable broth, homemade, strongly seasoned
- 65 g carrot(s), net
- 50 g leek, fresh, net
- 80 g celeriac, net
- 4 small tomatoes
- 3 cloves garlic
- 20 g macadamia nuts
- 30 g Parmesan cheese, in one piece
- 1 pinch(s) of sugar
- Salt
- Pepper, colorful, from the mill
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Vegetable pasta casserole topped with parmesan and macadamia nuts
Heat the stock in a saucepan. Peel and finely dice the carrots, celery, and garlic, and add to the stock. Halve the leek, slice it, and add it to the stock. Add the pinch of sugar and simmer for about 10 minutes. Score the tomatoes crosswise and add them to the stock. Remove after 5 minutes, let cool slightly, and peel. After 10 minutes, drain the vegetables and reserve the stock. Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Pour 50 ml of the reserved stock into a casserole dish, add the drained vegetables, and season with pepper. Layer the pasta from the previous day on top of the vegetables in the dish and season if desired. Chop the tomatoes and add them to the pasta. Season to taste. Roughly chop the macadamia nuts and scatter them over the tomatoes. Grate the Parmesan cheese evenly over the tomatoes and nuts. Bake in the middle rack of the oven for about 20 minutes. Cooking time may vary depending on the oven. Vegetables, pasta, and nuts are a great combination!
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