Wild noodle casserole

Name: Wild noodle casserole
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 can(s) (400 ml each) unsweetened coconut milk; 400 g strained tomatoes; 2 TABLESPOONS red pesto (glass); 7-10 Tbsp salt, pepper, sugar, chili flakes; 1 can(s) (425 ml each) Chickpeas; 1 Onion; 1 Garlic clove; 300 g Noodles (e.g. Minipenne); 2 small zucchini; 75 g salted roasted peanuts; 4 TABLESPOONS Coconut flake; 3 TABLESPOONS soft butter

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

There's no Caribbean noodle casserole? Yes, they do. As this recipe proves. Open it quickly and find out how coconut flakes and red pesto go together.

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 can(s) (400 ml each) unsweetened coconut milk
400 g strained tomatoes
2 TABLESPOONS red pesto (glass)
7-10 Tbsp salt, pepper, sugar, chili flakes
1 can(s) (425 ml each) Chickpeas
1 Onion
1 Garlic clove
300 g Noodles (e.g. Minipenne)
2 small zucchini
75 g salted roasted peanuts
4 TABLESPOONS Coconut flake
3 TABLESPOONS soft butter

Directions

1
Preheat oven (electric cooker: 200 °C/recirculating air: 180 °C/gas: see manufacturer). Mix coconut milk, tomatoes, pesto and 100 ml water in an ovenproof dish (approx. 1.7 l capacity). Season with salt, pepper and 1 pinch of sugar.
2
Drain the chickpeas. Peel and chop onion and garlic. Put the chick peas, onion, garlic and pasta into the casserole dish and mix with the sauce. Clean and wash the zucchini, cut in half lengthwise and place on the pasta.
3
Chop the nuts, mix with 1⁄2-1 tsp. chili flakes, coconut flakes and butter. Spread on the casserole. Bake in the hot oven on the lower shelf for about 35 minutes.