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PENNE SOUFFLE

  • PREPARATION

    10 min

  • COOKING

    40 min

  • DIFFICULTY

    Easy

INGREDIENTS

(4 servings)

  • 300 g Grecian Living penne
  • 70 g oyster mushrooms
  • 80 g turkey ham
  • 200 g gouda cheese, grated
  • 80 g asparagus
  • 1 small broccoli
  • 1 scallion
  • 1 egg
  • 150 g heavy cream
  • salt, pepper, powdered nutmeg

PROCESS

  1. Boil the pasta in salted water according to the product packaging instructions.
  2. Drain and rinse the pasta, add some oil while stirring.
  3. In boiling salted water pour the broccoli bouquets. Boil for 8-10 minutes until softened. Drain and rinse in cold water.
  4. Cut the turkey in small dice, mushrooms in thin slices and the scallion in a chiffonade.
  5. In a pot with boiling salted water, boil the asparagus for 7-8 minutes.
  6. In a bowl combine the pasta, turkey ham, broccoli, asparagus cut into quarters, scallion, mushrooms and cheese.
  7. In another bowl combine the heavy cream with the egg, nutmeg, salt and pepper and pour over the pasta.
  8. Mix and place in a glass baking dish.
  9. Bake in preheated oven at  at fan-forced setting for 20 minutes

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