Ribbon noodles with carrot-zucchini sauce

Name: Ribbon noodles with carrot-zucchini sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 400 g Carrots; 400 g Courgette; 1 medium onion; 1 TABLESPOON butter/margarine; 1-2 TABLESPOONS Vegetable broth (instant); 400-500 g ribbon noodles; 7-10 Tbsp salt, white pepper; 100 g Processed cheese; 2-3 tablespoons (75 g) Sour cream or crème fraîche; 2 TABLESPOONS sauce thickener; 1/2 bunch Chives

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

400 g Carrots
400 g Courgette
1 medium onion
1 TABLESPOON butter/margarine
1-2 TABLESPOONS Vegetable broth (instant)
400-500 g ribbon noodles
7-10 Tbsp salt, white pepper
100 g Processed cheese
2-3 tablespoons (75 g) Sour cream or crème fraîche
2 TABLESPOONS sauce thickener
1/2 bunch Chives

Directions

1
Clean and wash the carrots and zucchini and cut them into small cubes. Peel and chop the onion
2
Heat the fat. Fry the onion, zucchini and carrots in it, turning them over. Deglaze with 3/8 l water and bring to the boil. Stir in stock. Cover and cook for about 7 minutes.
3
Meanwhile cook the pasta in plenty of boiling salted water for 5-8 minutes until al dente
4
Add the processed cheese to the vegetables and let it melt while stirring. Refine with sour cream. Bring sauce to the boil. Add sauce thickener and bring to the boil briefly. Season to taste with salt and pepper
5
Wash the chives, shake dry and cut into fine rolls. Add half of the chives to the cheese sauce
6
Drain the pasta and arrange on plates with the sauce. Sprinkle with the remaining chives