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Ingredients
Pasta and Vegetable Gratin with Cream Cheese
- For the sauce
- 30 grams butter
- ½ small onion
- 30 grams Pastry flour
- 200 milliliters Vegetable broth
- 300 milliliters milk
- salt
- peppers
- 3 Tbsps Whipped cream
- 1 egg yolk
- In addition
- 200 grams cream cheese
- 4 Tbsps toasted Sesame seeds
Preheat the oven to 200 ° C.
For the gratin: cook pasta in plenty of boiling salted water according to package instructions until al dente and drain. Rinse leek and cut into rings. Heat oil in a pan and saute leek for 3 minutes.
For the sauce: peel onion half and cut into small cubes. Heat butter in a pan and saute onion until translucent. Add flour and cook unitl lightly browned. Add broth gradually, whisking all the time until sauce thickens. Bring to a boil and season with salt and pepper. Whisk egg yolk with milk and add to simmering sauce, stir and remove from heat.
Arrange pasta, leek and drained corn in 4 ramekins. Pour sauce over and spread cream cheese on top. Bake in preheated oven at 200°C (approximately 400°F) until cream cheese browns lightly. Sprinkle with toasted sesame seeds and serve.
(Percentage of daily recommendation)
| Calorie | 773 cal. | (37 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |