Vegetable noodles with herb sauce
easy
30 mins
30 mins
Ingredients
- 2 Courgettes (about 200 g each)
- 200 g Carrots
- 300 g wide ribbon noodles
- 7-10 Tbsp Salt
- 1 Onion
- 1 TABLESPOON Oil
- 1/2 l Vegetable broth (instant)
- 200 g Whipped cream
- 2-3 TABLESPOONS sauce thickener
- 7-10 Tbsp Pepper
- 1/2 bunch Thyme and flat-leaf parsley
- 8-10 black olives (without stone)
Directions
- 1
Clean and wash the courgettes and cut them lengthwise into thin slices with a slicing machine or a peeler. Peel and wash the carrots and also cut them lengthwise into thin slices. Cook the pasta in boiling salted water for about 6 minutes. Cook the carrots in boiling salted water for 4-5 minutes. After about 2 minutes add zucchini slices and cook.
- 2
Peel and finely dice the onion. Heat the oil in a pot and fry the onion. Deglaze with stock and cream and bring to the boil. Bind with sauce thickener and season with salt and pepper. Wash thyme and parsley and dab dry. Chop thyme finely, cut parsley into fine strips. Add to the sauce and stir in. Drain noodles and chill in cold water. Remove the vegetables with a skimmer, drain, add to the noodles and mix. Turn into small nests with the help of a fork and arrange on plates together with the sauce.
- 3
Chop thyme finely, cut parsley into fine strips. Add to the sauce and stir in. Drain noodles and chill in cold water. Remove the vegetables with a skimmer, drain, add to the noodles and mix. Turn into small nests with the help of a fork and arrange on plates together with the sauce. Cut the olives into eighths. Sprinkle over the pasta and serve
Nutrition Facts
510 kcal
63 g
23 g
13 g
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