Pasta with herb sauce

Ingredients for 3 servings:

• 350 g pasta (e.g. penne or orechietti)
• 3 carrots
• 3 zucchinis
• 200 ml vegetable stock
• ½ onion(s), finely chopped
• 150 g herb cream cheese
• salt and pepper
• 1 bunch chives, finely chopped

Instructions

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

Cook the pasta in salted water until al dente; it will continue to cook in the sauce later. In the meantime, cut the carrots and zucchini into thin strips or cubes. Bring the stock to a boil. Then, in a pan over medium heat, cook the finely chopped onions until golden yellow. Add the sliced ​​carrots and zucchini and fry briefly until they soften slightly. Then pour in half of the vegetable stock and carefully stir in the herb cheese. Bring to a boil over medium heat until the sauce becomes slightly creamy. Add more stock as needed. Season to taste with salt and pepper. Add the pasta to the pan and cook with the sauce for about 2-3 minutes, so that the pasta really absorbs the sauce. Sprinkle the finely chopped chives over the pasta before serving.