Noodles with fine zucchini-mustard sauce

Name: Noodles with fine zucchini-mustard sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 300 g pasta; e.g. garganelli or penne; 7-10 Tbsp Salt; 300 g Courgette; 4 Tomatoes; 1-2 Garlic cloves; 1/2 bunch Thyme; 2 TABLESPOONS Olive oil; 1/2 l Vegetable broth (instant); 250 g Whipped cream; 7-10 Tbsp Pepper; 2 TABLESPOONS grainy mustard; 2-3 TABLESPOONS sauce thickener; 100 g Cheddar cheese

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

300 g pasta; e.g. garganelli or penne
7-10 Tbsp Salt
300 g Courgette
4 Tomatoes
1-2 Garlic cloves
1/2 bunch Thyme
2 TABLESPOONS Olive oil
1/2 l Vegetable broth (instant)
250 g Whipped cream
7-10 Tbsp Pepper
2 TABLESPOONS grainy mustard
2-3 TABLESPOONS sauce thickener
100 g Cheddar cheese

Directions

1
Clean, wash and slice the zucchini. Wash, quarter and seed the tomatoes. Finely dice the flesh. Peel garlic and press through a garlic press. Wash the thyme, remove the leaves, except some for garnishing, from the stalks and chop.
2
Cook the pasta in boiling salted water for about 8 minutes. Heat the oil. Fry garlic and zucchini in it. Deglaze with stock and cream. Add tomatoes and thyme. Season with salt and pepper. Cook for about 2 minutes.
3
Stir in the mustard. Add the sauce thickener while stirring, bring to the boil again and season to taste. Grate cheddar. Serve pasta and vegetable sauce sprinkled with grated cheese and garnished with remaining thyme.