Schupfnudeln with vegetable-cream-sauce

25min

Servings

2
  • 500g Schupfnudeln
  • 100g Processed cheese (thick spread)
  • 2 Carrot
  • 0.5 Zucchini
  • 150ml Vegetable Broth
  • Salt
  • Pepper
  • Garlic Powder
  • Paprika Powder
  1. Cut up the zucchini and carrots into thin sticks
  2. Heat the Schupfnudeln with a bit of oil or butter in a pan. Let them cook on medium heat until they are golden-brown and crispy
  3. In the mean time, sauté the vegetables in a pot with a lit at medium heat for 3 to 5 minutes
  4. Add the vegetable broth and processed cheese to the zucchini and carrots and stirr until the cheese has melted into a sauce. If the sauce isn’t getting thick enough, you might add some flour or starch
  5. Season the sauce with salt, pepper, garlic powder and paprika powder
  6. Enjoy!