Summary

Ingredients

• 350 g pasta (e.. penne or orechietti)
• 3 carrot (s)
• 3 zucchini
• 150 g cream cheese with herbs
• 200 ml vegetable stock
• 1 salt and pepper
• 1 bunch chives
• 0.5 ½ onion (s)

Print Recipe Pin Recipe

Instructions

1. Cook the noodles in salted water until they are firm to the bite, they will cook in the sauce later.
2. In the meantime, cut the carrots and zucchini into thin strips or cubes. Bring the stock to the boil. Then put the finely chopped onions in a pan over medium heat and turn golden yellow. Add the sliced carrots and zucchini and fry a little so that they become a little soft. Then pour in half of the vegetable stock and carefully stir in the herb cheese. Bring to the boil over medium heat until the sauce is slightly creamy. If necessary, bouillon can be added from time to time.
3. Put the pasta in the pan and cook with the sauce for about 2 - 3 minutes, so that the noodles soak up the sauce really nicely.
4. Sprinkle the finely chopped chives over the pasta before serving.