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🍽️ Vegetable Noodles with Creamy Soy Sauce

535 kcal · 30 min · 4 servings

Ingredients

• 120 g small carrots (3 small carrots)
• 150 g leek (1 stalk)
• 200 g zucchini (1 zucchini)
• 1 shallot
• 1 bunch chives
• 175 g whole grain pasta (e.g. linguine)
• salt
• 1 tbsp olive oil
• 50 ml classic vegetable broth
• 175 ml soy cream
• pepper

Instructions

1. 1. Wash the carrots thoroughly.
2. 2. Trim the ends and peel the carrots.
3. 3. Wash the leek and remove the outer layers.
4. 4. Wash the zucchini and trim the hard ends.
5. 5. Dice all prepared vegetables into very small cubes.
6. 6. Peel the shallot.
7. 7. Dice the shallot finely.
8. 8. Wash the chives.
9. 9. Shake the chives dry.
10. 10. Cut the chives into fine rings.
11. 11. Bring plenty of water to a boil and add salt.
12. 12. Cook the noodles al dente according to package instructions.
13. 13. Heat the oil in a non-stick pan.
14. 14. Sauté the shallot until translucent over low heat.
15. 15. Add the diced carrots.
16. 16. Sauté the carrots briefly.
17. 17. Add the leek and zucchini.
18. 18. Sauté the vegetables, stirring, for 5 to 6 minutes.
19. 19. Pour in the vegetable broth.
20. 20. Allow the broth to reduce completely.
21. 21. Pour in the soy cream.
22. 22. Let the sauce reduce to a creamy consistency for 2 to 3 minutes.
23. 23. Season the sauce with salt and pepper.
24. 24. Drain the noodles.
25. 25. Let the noodles drain well.
26. 26. Toss the noodles with the sauce and chives.
27. 27. Serve the noodles hot.

Nutrition per serving

• kcal: 535
• Protein: 17 g · Fett/Fat: 23 g · Carbs: 61 g