Creamy Vegetable Noodle Casserole

Creamy Vegetable Noodle Casserole

Casserole

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Cook Time

45 min

Servings

4

Difficulty

Easy

Prep Time

25 Min

Description

Delicious and easy to prepare creamy vegetable noodle casserole.

Ingredients (14 ingredients)

  • 300 g Noodles
  • 200 g Cherry tomatoes
  • 200 g Zucchini
  • 1 Stk red Bell pepper
  • 2 Stk Garlic cloves
  • 200 g Cream for cooking
  • 200 ml Milk
  • 2 EL Olive oil
  • 1 Tube Tomato paste
  • 1 EL Sweet paprika powder
  • 1 EL Italian herbs
  • nach Geschmack Salt
  • nach Geschmack Pepper
  • 150 g Grated cheese

Preparation (6 steps)

1

Cook noodles

Cook 300 g of noodles (e.g. Penne) according to the package instructions in a separate pot until al dente. Collect about 200 ml of noodle water and set aside. Drain the noodles and set aside.

2

Prepare vegetables

Thermomix® Setting
3 sec/Speed 7

Halve 200 g of cherry tomatoes. Cut 200 g of zucchini and 1 red bell pepper into small cubes. Put 2 cloves of garlic into the mixing bowl and chop for 3 sec./speed 7. Scrape down from the edge with the spatula.

3
3

Sauté vegetables

Thermomix® Setting
3 min/248°F/Speed 1 120

Add 2 tbsp of olive oil to the chopped garlic in the mixing bowl and sauté for 3 min./120°C/speed 1.

180
4

Prepare sauce

Thermomix® Setting
5 sec/Speed 4

Add 200 g cooking cream, 200 ml milk (from the noodle water), 1 tube of tomato paste, 1 tbsp sweet paprika powder, 1 tbsp Italian herbs (frozen), salt and pepper to the mixing bowl and mix for 5 sec./speed 4.

5
5

Mix vegetables and noodles

Put the cooked noodles, the diced pepper and zucchini in a casserole dish. Pour the sauce from the mixing bowl over it and mix everything well.

6

Top and bake casserole

Top the casserole with the halved cherry tomatoes and sprinkle with 150 g of grated cheese (e.g. Gouda). Preheat the oven to 200 degrees Celsius top and bottom heat. Bake the casserole for 20 minutes.

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Allergens

  • Gluten-containing Cereals
  • Milk

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