1 Rinse, trim and peel carrots. Rinse leek. Rinse and peel zucchini. Cut all the vegetables into very fine dice.
2 Peel the shallot and chop finely. Rinse chives, cut into small rings and shake dry.
3 Cook the pasta according to package directions in plenty of boiling salted water until al dente.
4 Heat the oil in a non-stick skillet. Cook shallot over low heat until translucent. Add carrots and cook briefly. Add leek and zucchini. Simmer for 5-6 minutes while stirring.
5 Add the vegetable broth and bring to a full boil.
6 Add soy creamer, reduce heat and simmer until creamy, 2-3 minutes.
7 Season the sauce with salt and pepper. Drain the pasta and mix along with the chives into the sauce.