Vegetable Pasta Soufflé

Pasta soufflé with vegetables - a savory and comforting recipe

Preparation time: 15 minutes
Baking time: 25-30 minutes
Total time: 40-45 minutes
Number of servings: 4-6

What could be more comforting than a pasta soufflé with vegetables, a delicious and versatile combination that blends the flavor of pasta with the freshness of vegetables? This easy-to-make recipe is perfect for a family dinner or to impress friends at a festive meal. Whether you are looking for a savory main dish or want to add a splash of color to your menu, the pasta soufflé with vegetables is the ideal answer.

A brief history of the pasta soufflé
The soufflé is a dish that has its origins in French cuisine, known for its fluffy and airy texture, achieved by incorporating beaten egg whites. Over time, the soufflé has evolved, drawing inspiration from various available ingredients, including pasta, vegetables, and cheeses. Thus, each region has added a personal touch to the recipe, transforming the soufflé from a simple dish into a refined culinary experience.

Necessary ingredients
To prepare the pasta soufflé with vegetables, you will need the following ingredients:
- 500 g short pasta (penne, fusilli, or macaroni)
- 2 medium onions
- 3 tablespoons olive oil or sunflower oil
- 300 g frozen vegetables (a mix of peas, bell peppers, carrots, corn, and beans)
- 4 large eggs
- 250 g cottage cheese
- 150 g sour cream
- 50 g grated Cheddar cheese (or any other preferred cheese)
- Salt and pepper to taste
- 1 bunch of fresh parsley for garnish
- Butter for greasing the dish

Step by step to a perfect soufflé

1. Boiling the pasta
Start by bringing a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. This step is essential to ensure that the pasta does not turn into a sticky mass during baking. Once cooked, drain them in a colander, letting them cool slightly.

2. Preparing the vegetables
Meanwhile, preheat the oven to 200 degrees Celsius. Peel and finely chop the onions. Heat the oil in a large skillet and add the onion. Sauté the onion until golden and translucent, about 5 minutes. Add the frozen vegetables and continue to sauté them with the onion, stirring constantly to prevent sticking. This step will add depth and flavor to the dish.

3. Preparing the mixture
Separate the eggs: place the egg whites in a large bowl and the yolks in another bowl. Beat the yolks with the cottage cheese and sour cream, adding salt and pepper to taste. Combine the yolk mixture with the pasta and sautéed vegetables, mixing everything well to unify the ingredients.

4. Incorporating the egg whites
Beat the egg whites until stiff peaks form. This step will ensure an airy texture for the soufflé. Gently fold the egg whites into the pasta mixture using a spatula, mixing lightly to avoid losing the air from the egg whites.

5. Baking the soufflé
Grease a heat-resistant dish with butter, being careful not to exceed half the height of the dish, as the soufflé will rise during baking. Pour the mixture into the dish and sprinkle the grated Cheddar cheese on top. Place the dish in the preheated oven and bake for 25-30 minutes, until the soufflé is golden and fluffy.

6. Serving
Once the soufflé is ready, carefully remove it from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley for an extra splash of color and freshness. This pasta soufflé with vegetables is best served warm, alongside a fresh green salad or steamed vegetable side.

Practical tips
- Make sure to use high-quality pasta for a tasty soufflé.
- You can add various spices, such as oregano or basil, for extra flavor.
- Replace frozen vegetables with fresh vegetables, depending on the season and preferences.
- If you want a richer soufflé, you can add some diced ham or slices of sausage.

Frequently asked questions
1. Can I use other types of cheese?
Of course! Experiment with Feta, mozzarella, or Parmesan cheese for different flavors.

2. Can the soufflé be frozen?
Yes, you can freeze the soufflé before baking. Make sure to wrap it well in an airtight container and bake it directly from the freezer, adding a few extra minutes to the baking time.

3. What can be served with the pasta soufflé?
This dish pairs wonderfully with a salad of tomatoes and cucumbers or a vegetable soup.

Nutritional benefits
The pasta soufflé with vegetables is a good source of carbohydrates from pasta, protein from eggs and cheese, and vitamins and minerals from vegetables. It is a balanced meal, ideal for a healthy dinner.

In conclusion, the pasta soufflé with vegetables is a simple, quick, and flavorful recipe that can be customized according to your preferences. Don't hesitate to experiment and add your own personal touch. Bon appétit!