Spicy vegetable pasta casserole

Ingredients for 2 servings:

• 250 g pasta, e.g. croissants
• 200 ml cream
• 250 ml water
• 1 tsp curry paste, red, hot
• 1 red bell pepper(s)
• 5 large mushrooms
• 50 g cheese, e.g. Gouda, grated
• 1 tsp herbs of Provence
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

quick, easy casserole for beginners

Combine the cream and water and stir in the curry paste, a little salt and pepper, and the herbs de Provence. Bring everything to a boil briefly, making sure the curry paste is well dissolved. Deseed the bell pepper and chop into small pieces. Clean the mushrooms and also cut them into bite-sized pieces. If you have any other vegetables, such as leftovers from the day before, these can also be used. Mix the bell peppers, mushrooms, and raw pasta in the casserole dish. Pour the cream mixture over the pasta, making sure all the pasta is covered. Sprinkle with grated cheese and bake in the oven at 180°C (top/bottom heat) for 30 minutes. After the 30 minutes, let it stand for another 10 minutes with the oven open. A green salad goes well with this.