Spaghetti with zucchini and carrot sauce

Ingredients for 4 servings:

• 1 onion(s)
• 2 cloves garlic
• 2 tbsp olive oil
• 2 zucchinis
• 2 carrots
• 2 cups of cream
• 2 tsp vegetable broth, granulated
• 1 pack of Italian-style herbs (frozen)
• Parmesan
• Salt
• 500g spaghetti
• pine nuts
• Pepper from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely dice the onion and garlic. Grate the zucchini and carrots. Sauté the onions and garlic in heated olive oil until translucent, add the grated zucchini and carrots and sauté. Pour in the cream and stir in the vegetable stock. Cook over low heat. Finally, add the Parmesan cheese and herbs. Season with pepper and salt sparingly (for the Parmesan). Cook the spaghetti according to the package instructions until al dente and drain. Toast the pine nuts and mix with the spaghetti. Serve on plates and serve with the sauce. Tip: For non-vegetarian options, you can cut chicken or turkey breast into strips, fry them, and add them to the sauce. If the sauce is too creamy for you, you can replace all or part of the cream with milk. The consistency of the sauce will vary depending on whether the vegetables are grated more coarsely or finely.