Vegetable Pasta Gratin
- 400 grams Strozzapreti
- 150 grams carrots
- 150 grams Broccoli
- 1 yellow Bell pepper
- 150 grams green Beans
- 100 grams Corn (canned)
- 1 onion
- 1 tomato
- butter (for the pan)
- 250 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 2 eggs
- freshly ground peppers
- freshly grated Nutmeg
- 100 grams freshly grated Parmesan
- Basil (for garnish)
Preheat the oven to 200°C (approximately 400°F).
Cook the pasta in boiling salt water for about 5 minutes. Rinse in cold water and drain well.
Peel the carrots and cut into slices. Blanch the broccoli for 2-3 minutes, drain, rinse in cold water and drain. Rinse the pepper, halve, remove the seeds and ribs and cut into small pieces. Rinse the beans, blanch for 3-4 minutes, drain, rinse in cold water, drain and cut into 2.5 cm long pieces. Rinse the corn and drain well. Peel and finely chop the onion. Rinse the tomato, quarter, remove the seeds and cut into small cubes.
Mix the vegetables with the pasta. Pour into a buttered baking dish.
Mix the broth, cream, eggs and season with salt, pepper and nutmeg. Pour the sauce over the pasta and vegetable mixture. Sprinkle with cheese. Bake for about 30 minutes. Serve garnished with basil.