Creamy Vegetable Noodle Casserole

Rinse the zucchini, peel the carrots and grate coarsely both. Halve the leek lengthwise, rinse, trim and thinly slice. Melt 1/2 of the butter in a saucepan and sauté the vegetables for 3 minutes. Cook the noodles in boiling salted water for about 5 minutes, drain, rinse under cold water until cool and drain again. Peel the garlic, mince and add to the vegetables. Add the pasta and toss to combine. Season with salt and pepper. Grease a large baking dish and fill with the noodle mixture. Whisk together the crème fraîche, eggs, cream and 1/2 of the cheese and pour over the noodles. Sprinkle with the remaining cheese and bake for about 25 minutes, until golden brown. Serve immediately.