Clean and wash the zucchini and carrots. Cut both lengthwise into thin slices with a peeler. Clean, wash and slice the mushrooms. Peel garlic, crush finely.
Cook the pasta in boiling salted water for about 8 minutes. Blanch the carrots in a second pot in a little salted water for 3-4 minutes. Add zucchini after 2 minutes. Drain vegetables and noodles, mix together and keep warm for a short time in the pot.
Heat the fat in a frying pan and fry the garlic in it until transparent. Add the mushrooms and sauté. Season with salt and pepper and add 3-4 tablespoons of water. Whisk cornflour and sour cream and add to the mushrooms while stirring.
Bring to the boil briefly. Pour the vegetable noodles onto a preheated plate, pour the mushroom sauce over them and serve sprinkled with chives.