Noodles with zucchini and cheese cream à la Patti

Ingredients for 2 servings:

• 300 g pasta
• 2 small zucchini
• 3 corner(s) of cream cheese
• 1 small onion(s)
• 1 slice(s) Gouda, medium-aged
• 1 bottle of Cremefine
• some Parmesan
• Milk
• olive oil
• salt and pepper
• chili
• 1 tsp parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian

Cook pasta in salted water according to the package instructions until al dente. Meanwhile, wash the zucchini, halve it, and slice it thinly. Dice the onions. Sauté both in a little olive oil until al dente or brown, depending on your taste. Deglaze with Cremefine and 2-3 tablespoons of the pasta water. Add the shredded cheese slice and the cream cheese wedges to the sauce and bring to a boil briefly. Reduce the heat to low to prevent burning. Stir everything well. Crush the cheese wedges, if necessary. If the sauce becomes too thick or too thin, I add a good splash of milk. You can also use another bottle of Cremefine or a little more of the pasta water. Season the sauce to taste with salt, pepper, and—if you like it spicy—chilli. Add a teaspoon of chopped parsley. Drain the cooked pasta and add it to the sauce. Mix everything well. I also sprinkle some Parmesan cheese on top.