🍽️ Colorful Vegetable Noodles

Name: Colorful Vegetable Noodles
Total time: 30 min
Yield: 4 servings
Ingredients: 200 g small carrots (3 small carrots); 200 g small zucchini (1 small zucchini); 125 g leek (1 stalk); 150 g whole wheat linguine noodles; 2 tbsp olive oil; salt; pepper; 125 ml classic vegetable broth; 150 ml soy cream; 1 pinch saffron threads; chervil (to taste)

512 kcal · 30 min · 4 servings

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Ingredients

200 g small carrots (3 small carrots)
200 g small zucchini (1 small zucchini)
125 g leek (1 stalk)
150 g whole wheat linguine noodles
2 tbsp olive oil
salt
pepper
125 ml classic vegetable broth
150 ml soy cream
1 pinch saffron threads
chervil (to taste)

Instructions

1. Peel the carrots and trim the ends. Wash the zucchini, pat it dry, and slice it into long, thin strips using a vegetable peeler or a mandoline.
2. Remove the tough base from the leek, halve it lengthwise, wash it thoroughly, and carefully separate the individual leaves.
3. Cook the whole wheat noodles in plenty of boiling salted water, following the package instructions exactly, until they are al dente.
4. Meanwhile, heat some oil in a pan. Sauté the carrots and zucchini in it over medium heat for 1 minute, stirring constantly.
5. Add the leek and sauté everything for another 1 minute. Finally, season the mixture with salt and pepper.
6. Add vegetable broth, soy cream, and saffron threads, and bring the mixture to a boil. Let it simmer over medium heat for 2 to 3 minutes until the sauce becomes creamy.
7. Drain the noodles in a colander, let them drip dry well, and then add them to the pan with the vegetables.
8. Mix the noodles thoroughly with the vegetables. Season to taste again. Divide the noodles onto plates and garnish with some chervil if desired before serving.

Nutrition per serving

kcal: 512
Protein: 15 g · Fett/Fat: 25 g · Carbs: 53 g