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Pasta bake with sour cream and spring onions


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  • 500g short hollow pasta - I use Gomiti (elbows) but you can use penne or any similar shape.
  • 200-250 g sour cream
  • 300-350 fromage blanc or another mildly tart "farmer 's cheese" such as tvorog or quark
  • 6 medium eggs (or 5 large ones)
  • 8-10 spring onions, thinly sliced
  • apx 6 tbsp chopped parsley
  • 2 garlic loves, minced
  • Optional: 2 tsp nutritional yeast (or a bit of MSG)
  • salt to taste (1.5 tsp)
  • 1/2 tsp freshly ground pepper

Bread crumbs topping:

  • apx 15-25g butter
  • 9 tbsp breadcrumbs (divided 7 + 2)
  • a large pinch of salt

 

  • Mix everything but the pasta and bread crumbs topping in a large bowl.
  • Boil pasta in salted water slightly short of al-dante.
  • Briefly wash the pasta to stop further cooking and drain well.
  • Mix in with the batter.
  • Melt the butter and mix with 7 tbsp bread crumbs and a bit of salt.
  • Grease a baking pan or mold - I much prefer a silicone mold, but you can also use a springform pan.
  • Cover the bottom of the pan with the buttery breadcrumbs.
  • Top with the remaining 2 tbsp of breadcrumbs.
  • Gently pour the pasta mixture on top.
  • Bake at 190dC for apx 35 minutes, until set. You may need to cover the pan if it seems to be drying.
  • Cool for a few minutes before flipping over a sheet pan.
  • You may have loose breadcrumbs, put them back on top.
  • When ready to serve, put under a medium-strong broiler until crisp and browned.

 

 

pictured before broiling.

PXL_20201031_124618024.thumb.jpg.846842df1b8c27cf80017d3719d50361.jpgPXL_20201031_125851243.thumb.jpg.ef77e8c7156faf174bdf1a07f9e07044.jpg

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~ Shai N.

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