Broccoli noodle casserole
- 500 g Broccoli
- Salt
- 200 g Noodles (e.g. B. Penne)
- 200 g Cherry tomatoes
- 1 small onion
- 25 g lactose-free butter or margarine
- 30 g flour
-
500 ml lactose-free low-fat Milk (1.5% fat) - 100 g lactose-free grated Emmentaler
- Pepper
- 1 pinch Sugar
- grated Nutmeg
60 minutes
light
- 1.
- Clean the broccoli , wash and cut into florets. Cook in boiling salted water for 6–8 minutes. Drain in a colander. In the meantime, prepare the pasta in boiling salted water according to the instructions on the packet.
- 2.
- Pour into a sieve, quench and let drain well. Wash tomatoes and cut in half. Peel onion and chop finely. For the sauce, melt the fat in a saucepan, sauté the onion cubes in it, dust with flour, sweat and gradually deglaze with milk.
- 3.
- While stirringbring to a boil. Stir in 75 g cheese, season with salt, pepper, sugar and nutmeg. Mix the pasta, broccoli, tomatoes and sauce. Pour into an ovenproof dish and sprinkle with 25 g of cheese. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 30 minutes.
1 person approx.:
- 440 kcal
- 1840 kJ
- 22 g protein
- 16 g fat
- 52 g carbohydrates
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