Colorful Vegetable Noodles

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 pasta
• 2 tbsp olive oil
• Salt
• Pepper
• 125 ml classic vegetable broth
• 150 ml soy cream
• a pinch of saffron threads
• chervil (optional)

Instructions

1. 1.

   Peel and clean the carrots, wash, dry, and clean the zucchini. Cut both into thin strips lengthwise using a vegetable peeler or a vegetable slicer.

2. 2.

   Clean the leek, halve it lengthwise, wash it, and separate the individual leaves.

3. 3.

   Cook the whole wheat pasta according to package directions in plenty of boiling salted water until al dente.

4. 4.

   Meanwhile, heat the oil in a pan. Sauté the carrots and zucchini over medium heat for 1 minute, stirring.

5. 5.

   Add the leek and sauté for another minute. Season with salt and pepper.

6. 6.

   Add the vegetable broth, soy cream, and saffron threads and bring to a boil. Simmer for 2-3 minutes until creamy.

7. 7.

   Drain the pasta in a sieve, let it drain well, and add it to the pan.

8. 8.

   Mix the pasta with the vegetables. Season again. Serve on plates and sprinkle with chervil if desired.