- 250 g Carrots
- 250 g Zucchinis
- Salt pepper
- 1 Onion
- 2 Garlic cloves
- 1 tbsp Olive oil
- 1 tbsp Flour
- 200 ml Vegetable broth
- 200 g Cream cheese
- 1 bunch Basil
- Clean and wash vegetables. Cut lengthways into strips with a peeler. Cook the pasta according to the instructions on the packet and add the vegetables 5 minutes before the end of the cooking time.
- Peel the onions and garlic. Chop the onions, slice the garlic. Sauté in hot oil, dust with flour, sweat. Deglaze with broth, stirring constantly, and bring to the boil briefly.
- Add the cream cheese and stir until the cheese has melted. Season the sauce with salt and pepper. Cut the basil into fine strips and fold in.
- Drain the ribbon noodles with the vegetables, arrange on plates and pour the sauce over them.
Serving: 100gCalories: 162kcalCarbohydrates: 5.1gProtein: 3.9gFat: 14.1g