Summary

Ingredients

• 250 g pasta
• 1 cup cream cheese
• 2 zucchini
• 4 carrot (s)
• 100 ml white wine
• 100 ml vegetable stock
• salt and pepper
• 1 tablespoon mustard
• oil
• sunflower seeds

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Instructions

1. Cut the zucchini and carrots into fine strips (tip: simply peel off into strips with a peeler). Cook the noodles al dente.
2. Briefly fry the carrots and zucchini in a little oil in a large pan. Add white wine and vegetable stock and bring to the boil. Stir in the cream cheese and mustard and season with salt and pepper. Now toss the drained pasta in the pan.
3. Sprinkle with sunflower seeds if desired before serving.