Spaghetti with Vegetables and Goat Cheese
Preheat the oven to 250°C (fan: 220°C), approximately 480°F. Meanwhile rinse and halve the peppers, remove the seeds and finely chop. Boil the spaghetti in plenty of salted water, according to package, until al dente.
After cooking the spaghetti for approximately 5 minutes, add the peppers and peas to the pasta. Bring it all to a boil and cook until done. Drain. Rinse, pat dry, and finely chop the herbs. Drain the corn. Pour the oil into a small casserole dish. Mix the corn and herbs into the spaghetti and distribute everything into the casserole dish. Whish together the eggs and the cream and season with salt and cayenne pepper. Pour the egg mixture over the pasta. Crumble the goat cheese and sprinkle over the pasta.
Bake the casserole dish for about 10 minutes, or until the cheese starts to turn golden brown.