Super green pasta casserole with crispy crust
Ingredients:
200g broccoli
100g of kale (stem away)
200ml herbal milk
300ml cold water
1 bag HISTAFIX Nudel-vegetable gratin
150g gluten -free pasta
For the crispy crust:
50g oatmeal
3 tablespoons of pumpkin seeds
2 tablespoons of olive oil
1/2 teaspoon salt
1/2 white onion (peeled and finely diced)
Preparation:
- Preheat the oven to 200 ° C top and bottom heat.
- Wash the broccoli and kale and cut into bite -sized pieces. Bring water to a boil in a saucepan and cook the broccoli in it for about 6 minutes until it is soft. Add the kale for the last minute and also cook briefly.
- Put the vegetable milk and water in a saucepan and stir in the Histafix bag content. Then add broccoli and kale and puree everything into a smooth sauce with a blender.
- Boil the sauce briefly, then stir in the pasta and put the pasta mixture in a baking dish.
- For the crust, mix up oatmeal, pumpkin seeds, olive oil, salt and as desired in a bowl and distribute the "crumble" above the pasta casserole.
- Bake the casserole for 30 minutes in the oven and let cool a little before serving.
Tip: Depending on your taste, a little diced feta cheese can be given over the casserole in addition to the sprinkles.