Dice the onion and fry in a little oil. Slice the carrots and set them to one side, cut the wild garlic and chives into the required size and also set them to one side.
Add 2 teaspoons of vegetable stock to the 150ml water and add to the fried onions, then stir in the cream cheese and let it boil briefly. Now add the carrots and season with salt, pepper and chilli as desired. Drain the pasta and add to the remaining ingredients, now add the herbs and mix everything.