Ribbon noodles with vegetable sauce

Name: Ribbon noodles with vegetable sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Carrots; 500 g Courgette; 10 g Butter or margarine; 3/8 l Vegetable broth (instant); 250 g ribbon noodles; 7-10 Tbsp Salt; 2-3 TABLESPOONS sauce thickener; 50 g Gorgonzola cheese; 2 TABLESPOONS Schmand; 7-10 Tbsp white pepper; 1/2 bunch Chives

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Carrots
500 g Courgette
10 g Butter or margarine
3/8 l Vegetable broth (instant)
250 g ribbon noodles
7-10 Tbsp Salt
2-3 TABLESPOONS sauce thickener
50 g Gorgonzola cheese
2 TABLESPOONS Schmand
7-10 Tbsp white pepper
1/2 bunch Chives

Directions

1
Clean and wash the carrots and zucchini and cut them into cubes of about 1.5 cm. Heat the fat in a pot. Sauté the carrots in it. Deglaze with broth and steam for about 5 minutes. Add zucchini and steam for another 3 minutes. Cook the pasta in plenty of boiling salted water for 6-8 minutes until al dente. Drain vegetables.
2
Collect broth, bring to the boil and thicken with sauce thickener. Stir gorgonzola and sour cream into the sauce. Season to taste with salt and pepper. Wash the chives, dab dry and cut into small rolls. Warm the vegetables and half of the chive rolls in the sauce. Drain the noodles, mix with the sauce and serve. Sprinkle with remaining chives