Buy all ingredients right below the recipe
Ingredients
- 500 grams Broccoli
- 200 grams Penne Pasta
- 200 grams Cherry Tomatoes
- 1 Red Onion
- 20 grams Unsalted Butter
- 30 grams Flour Type 550
- 300 milliliters Vegetable Broth
- 200 milliliters Fresh Milk or Milk Alternative
- 100 grams Emmentaler
- 1/4 tsp Ground Nutmeg
- Sugar
- Salt
- Ground Pepper
- Alternatively: 100 grams vegan grated cheese substitute
- Alternatively: 20 grams Margarine
Preparation
- 1Wash the broccoli, cut into florets, cook for 6 to 8 minutes, and drain. Then cook the noodles according to package directions and drain them as well. Afterward, rinse with cold water and drain again.
- 2Wash the tomatoes and halve them. Finely chop the onions. Melt fat in a pot to sauté the finely chopped onions. Then dust everything with flour, sauté briefly, and carefully pour in or deglaze with broth and milk. Afterward, bring the gratin sauce to a boil while stirring.
- 3Then stir the cheese into the gratin sauce and season with salt, pepper, sugar, and nutmeg. Preheat the oven to 200 °C. Mix the noodles, broccoli, and tomatoes with the sauce. Pour everything into an ovenproof dish and sprinkle the cheese over it. Bake in the preheated oven at 200 °C convection for approx. 45-60 minutes (depending on the oven).
Tip
If you want a vegan casserole, you can also prepare the gratin sauce with oat milk or oat cream. And instead of cheese, you can use vegan shredded cheese.
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