Halloween is coming up! Something wicked this way comes and I have a special treat for next week’s post to get into the Halloween spirit.
But not yet. First, a recipe you may not be familiar with. It’s delicious though and as usual, lighter fare than its traditional counterpart.
That is Kugel. Kugel is a Jewish traditional casserole that’s baked and either made of egg noodles or potato. However, there are many varieties floating around. The first ones were savoury, but then sweet versions came along.
Lots of variations make it easy to adapt and forgiving to make. There are recipes with potatoes, bread, rice or pasta, but this one is made with pasta. So this is a variation of a Lokshen Kugel, Lokshen meaning noodle.
It uses up leftover pasta or you can make the pasta before cooking. It’s an easy recipe that requires very little prep work and it’s a lovely dessert when you fancy something sweet, but not too sweet.
Think of it as a pasta/ noodle custard bake. Yes I know it sounds weird, but try it and see 🙂
Some general recipe notes as follows:
Adapted from the original basic recipe at Tori Vey- Sweet Lokshen Kugel, this one uses fat-free strawberry yoghurt in place of the sour cream and low-fat cottage cheese to replace the farmer’s cheese and cottage cheese required.
I’ve also used full-fat strawberry yoghurt in this and it made a wonderfully creamy dish, but low-fat also works and still has a creamy taste. The nutritional information is for fat-free yoghurt and low-fat cottage cheese, but feel free to make substitutions based on your own nutritional needs.
I omitted any fruit from mine aside from the fruit in the yoghurt, however, you can add chopped strawberries or dried cherries to compliment the strawberry flavour. Raisins would also be a nice addition here or strawberry jam swirled in just before baking is lovely.
The pasta you use here doesn’t matter too much. I have used penne, fusilli, spaghetti and large egg noodles as well and I like all of them. With the penne, I’d make the custard a little runnier just to let it get into all the nooks and crannies in the pasta, and it’s really nice when you bite into a piece of baked pasta and you get the creamy filling inside the pasta.
To top the kugel, I made one with muesli and then topped with jam and another without a topping. The pasta got crispy on the top and that was nice. My personal favourite is the muesli topping, whether to add jam is your choice.
Just remember to let it sit for 15-20 minutes before slicing to prevent a weeping custard!
Strawberry Noodle (Pasta) Kugel
Prep time: 15 minutes
Cook time: 40-45 minutes
Total time: 55-60 minutes
Yield: 6 slices
- 200g / 1 cup
Cooked pasta (85g dried)
- 250g / 1 cup
Fat-free strawberry yoghurt
- 200g / 3/4 cup
Cottage cheese, low-fat
- 60ml / 1/4 cup
- 1/3 cup
Low calorie sweetener of choice
- 2.5 ml / 1/2 tsp
45g dried cherries/ fruit of choice
40g / 2 tbsp strawberry jam
- 45g/ 1/2 cup
- Preheat the oven to 180°C/160°C fan assisted and lightly grease a small casserole dish.
- If you don’t have cooked pasta on hand, cook approximately 75-85g of dried pasta to get a cooked weight of 200g.
- In a medium bowl, whisk together the yoghurt, eggs, cottage cheese and sweetener until well mixed and then whisk in the vanilla extract and salt.
- Fold in the pasta along with any dried fruit and then scrape into the pan. If desired, drop 40g/ 2 tbsp of strawberry jam on top of the mixture and then swirl around with a knife to incorporate it into the pasta.
- If desired, top with the oats/ muesli and then bake in the oven for 40-45 minutes, covering with foil after 15 minutes to prevent overbrowning. A skewer inserted into the centre should come out clean and the top should be golden brown.
- Remove from the oven and leave to sit on a cooling rack for 15-20 minutes before slicing into 6 slices and serving, or leave to cool and chill for several hours before serving.
- Store leftovers in the fridge for up to 7 days.
Makes 6-8 slices
Serving size: 1/6 of recipe
|Amount Per Serving|
|% Daily Value *|
|Total Fat 4 g||6 %|
|Saturated Fat 2 g||9 %|
|Monounsaturated Fat 1 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 65 mg||22 %|
|Sodium 319 mg||13 %|
|Potassium 56 mg||2 %|
|Total Carbohydrate 21 g||7 %|
|Dietary Fiber 2 g||6 %|
|Sugars 4 g|
|Protein 10 g||21 %|
|Vitamin A||2 %|
|Vitamin C||0 %|
The calorie count and other values are based on fat-free yoghurt and low-fat cottage cheese, milk and muesli topping. The strawberry jam or dried fruit is not included. Omitting the muesli will make this lower in calories.
Any changes to the recipe as written will change the nutrition.
Any other additions will affect the calorie count and it does not include the dried fruit or jam, but the muesli topping is included in the nutrition.
This can be substituted with whole-wheat pasta of your choice, gluten-free pasta etc along with dairy-free substitutes. I have not tried making this vegan, however, I’m sure it would be possible to do using cornstarch instead of eggs or a vegan egg replacer, but I cannot the results of any substitutions made.
Any substitutions to the recipe will change the nutritional information given with the recipe.