Vegetable strips with low-fat cream sauce

Ingredients for 2 servings:

• 1 zucchini
• 2 carrots
• ½ stalk(s) leek
• 1 garlic clove(s)
• 2 tsp olive oil
• 50 ml vegetable stock
• 100 ml milk, low-fat
• 70 g cream cheese, low-fat
• salt and pepper
• Paprika powder
• Herbs to taste
• 2 servings of tagliatelle

Instructions

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

Wash the zucchini, carrots, and leeks. Then, using a vegetable peeler, cut the zucchini into thin strips. Peel the carrots and also use a vegetable peeler to cut them into thin strips. Using a knife, cut the leeks into thin strips. Mince the garlic or press it through a garlic press. Heat the oil in a non-stick pan and fry the garlic. First, add the carrot strips and sauté briefly, then add the zucchini and leeks. In the meantime, cook the pasta in salted water as usual. Season the vegetables with salt, pepper, paprika, and herbs, season to taste, and sauté everything for about 4 minutes. Deglaze with the vegetable stock and reduce the heat. Add the cooked pasta and fold in. Add the milk and cream cheese, stirring constantly until the cream cheese melts. Season to taste and serve.