Zucchini cream cheese noodles

Ingredients for 4 servings:

• 200 g peas, frozen
• 1 large zucchini
• 400 g pasta, short
• salt water
• 100 ml water
• 2 tsp vegetable stock powder
• 1 tbsp olive oil
• 100 g goat’s cheese
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple and vegetarian

Thaw the peas. Wash and trim the zucchini, and slice or grate them very thinly. Then make the vegetable stock. Bring 100 ml of water to a boil and add 2 teaspoons of vegetable stock powder. Cook the pasta in boiling salted water according to the package instructions until al dente. Meanwhile, 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. Season the vegetables with salt and pepper and fold in the goat’s cheese. Drain the cooked pasta and add it to the pan with the vegetables. Mix everything well to moisten the pasta, then serve.