German Vegetable Pasta Bake Gemüsenudelauflauf Recipe
This vegetarian pasta bake with vegetables is a homemade favourite in many German families, especially when you need to use up leftover vegetables from the fridge. It is colourful, filling and mild in flavour, so children usually enjoy it too. It’s a bit like an Italian meatless lasagne, but quicker to prepare and without complicated sauces.
This pasta bake is a flexible way to use whatever vegetables you have on hand while still delivering a comforting, cheesy meal. It’s easy to assemble ahead of time and bake just before serving, making it ideal for busy weekdays or casual family gatherings.
Chef's tips
Undercook the pasta slightly so it doesn’t become mushy while baking. Cut the vegetables into similar-sized pieces so they cook evenly, and don’t be afraid to season the cream sauce generously – the pasta and vegetables will mellow the flavours.
How to serve
Serve with a crisp green salad, tomato salad or cucumber salad. It also pairs well with a simple yoghurt or garlic dip on the side.
Ingredients
- pasta - 300 g
- broccoli - 250 g
- carrot - 2 piece
- bell pepper - 1 piece
- onion - 1 piece
- garlic - 1 clove
- cream - 200 ml
- milk - 100 ml
- yellow cheese - 120 g
- oil - 1 tablespoon
- oregano - 1 teaspoon
- salt
- black pepper
Preparation
- Cook the pasta in plenty of salted water for 2 minutes less than the package instructions. Drain and set aside.
- Divide the broccoli into small florets, peel the stalk and slice it thinly. Peel the carrot and cut into thin half-moons. Remove the seeds from the bell pepper and slice into strips.
- Peel and finely chop the onion, and very finely chop the garlic.
- Heat the oil in a large frying pan over medium heat. Add the onion and fry for 3–4 minutes until softened.
- Add the carrot and broccoli and fry for 5 minutes, stirring. Then add the bell pepper and garlic and fry for another 3–4 minutes until the vegetables soften slightly but are still firm.
- In a bowl mix the cream, milk, oregano, salt and pepper. Taste – the sauce should be clearly seasoned.
- Put the cooked pasta into a large bowl, add the sautéed vegetables and half of the grated cheese. Pour in the cream sauce and mix everything thoroughly but gently.
- Transfer the mixture to an ovenproof dish, smooth the surface and sprinkle with the remaining cheese.
- Place in an oven preheated to 180°C (top and bottom heat) and bake for 25–30 minutes, until the cheese on top has melted and is lightly browned.
- After removing from the oven, wait 5–10 minutes before portioning so the bake can set slightly.
Storage
Store leftover pasta bake covered in the fridge for up to 3 days. Reheat in the oven, covered with foil, at 160–170°C until hot throughout, or in the microwave in short intervals, stirring if possible.
