Vegetable noodle casserole

Ingredients for 4 servings:

• 300 g pasta, spiral pasta
• 150 g broccoli, frozen
• 150 g mixed vegetables, frozen
• 3 tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• Salt or herb salt and pepper
• 125 cream
• 150 g crème fraîche
• 3 eggs
• 1 tbsp parsley, chopped
• 1 tbsp basil, cut into strips
• 150 g cheese, grated, e.g. Gouda

Instructions

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

Cook the pasta in salted water until al dente, then rinse with cold water. Place it in a greased baking dish along with the frozen broccoli and mixed frozen vegetables. Finely chop the tomatoes, onion, and garlic, and add them to the dish. Mix everything well and season generously with salt or herb salt and pepper. Separate the eggs. Beat the egg whites until stiff. Combine the cream, crème fraîche, and egg yolks, season with salt and pepper, add the herbs, and fold in the beaten egg whites. Pour the mixture over the ingredients in the baking dish and sprinkle with cheese. Bake the casserole at 180°C (fan oven) for 30-45 minutes.