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INGREDIENTS
- 250 g whole wheat penne pasta, dry
- 1 tbsp rapeseed oil
- 100 g yellow onion (finely chopped)
- 200 ml semi-skimmed milk
- 50 g gouda (finely grated)
- 50 g cream cheese (e.g., Lučina type)
- 1⁄2 tsp ground nutmeg
- 150 g zucchini
- 10 g fresh chives (optional)
- Salt
- Pepper
MAY BE USEFUL
- Cooking utensils
INSTRUCTIONS
- 1First, bring salted water to a boil in a large pot. Once it starts boiling, add the pasta and cook for 15–16 minutes over medium heat. Drain the pasta after cooking.
- 2Meanwhile, heat the rapeseed oil in a smaller pot over medium heat. Then add the onion to the pot and sauté for 3–4 minutes over medium heat. Subsequently, pour in the milk, add gouda, cream cheese, nutmeg, salt, and pepper, and cook everything for 3–4 minutes over medium heat. Then turn off the heat.
- 3Cut the zucchini into smaller cubes and finely chop the chives. Add them together to the cheese sauce and mix.
- 4Now preheat the oven to 205–210 °C and prepare a baking dish at least 25 cm × 30 cm in size.
- 5Mix the cheese sauce with the pasta. Then transfer the mixture to the baking dish, place it in the preheated oven, and bake for 20–25 minutes at 205–210 °C. After baking, remove from the oven, divide the pasta into desired portions, and serve.
Tip
Serve the dish with a tomato or cucumber salad, for example.
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The author of the photograph is Marie Bartošová