Zucchini Cream Cheese Noodles
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g peas, frozen
- 1 large zucchini
- 400 g pasta, short
- Salt water
- 100 ml water
- 2 teaspoons vegetable stock powder
- 1 tablespoon olive oil
- 100 g oat cream cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Thaw the peas. Wash and clean the zucchini and cut or slice them very thinly.
- Then make the vegetable broth. To do this, bring 100 ml of water to the boil and add 2 teaspoons of vegetable stock powder.
- Cook the pasta in salted boiling water according to the instructions on the packet until al dente.
- In the meantime, heat the oil in a pan, add the peas and fry for about 1 minute. Then deglaze with the vegetable stock and cook for another 3 minutes.
- Add the zucchini slices and cook for another 2 minutes. Then salt and pepper the vegetables and fold in the fresh goat`s cheese.
- Drain the pasta and fold it into the pan under the vegetables. Mix everything well so that the pasta is moist, then serve.
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