1 Peel carrots and trim, rinse, wipe dry. Trim zucchini. Cut both with a mandoline or a vegetable peeler lengthwise into thin strips.
2 Halve leek lengthwise, rinse and separate the individual layers.
3 Cook linguine according to package directions in plenty of boiling salted water until al dente.
4 Meanwhile, heat oil in a skillet. Cook carrots and zucchini over medium heat for 1 minute while stirring.
5 Add leek and sauté 1 more minute. Season with salt and pepper.
6 Add vegetable broth, soy creamer and saffron and bring to a boil. Cook for 2-3 minutes over medium heat.
7 Drain the pasta in a sieve, drain well and add to the skillet.
8 Mix linguine with vegetables. Season again with salt and pepper. Place on plates and serve sprinkled with chervil to taste.