Spaghetti wreath with colourful vegetables

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cook the pasta in boiling salted water according to the instructions on the packet. Close a well-sealing springform pan with a tube bottom insert (26 cm Ø) tightly with aluminium foil on the outside. Grease the mould. Drain the noodles and let them drain well.

2. 2

   Peel, wash and thinly slice the carrots. Clean, wash and cut the cauliflower into small florets. Cook both in little boiling salted water for about 3 minutes, drain and rinse.

3. 3

   Clean and wash spring onions and cut them into fine rings. Wash parsley, dab dry and chop finely.

4. 4

   Mix the pasta, vegetables and parsley and fill into the mould. Mix eggs, cream and milk. Season with salt, pepper and nutmeg. Pour egg cream evenly over the noodles.

5. 5

   Bake on the baking tray in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 1 hour (cover if necessary in between). Allow to cool slightly, remove from the pan and arrange.

6. 6

   It goes well with tomato sauce.

Nutrition Facts

KCAL
450 kcal

CARBS
40 g

FATS
22 g

PROTEINS
20 g