Zesty Zucchini Spaghetti

Time

35 minutes

SErves

2

Calories

261 kcal

Carbs

18g

Protein

10g

Fat

16g

Ingredients

For the zucchini spaghetti
  • Olive oil, heat-resistant
  • 2 spring onions – cut the green and white parts separately into rings
  • 1 garlic clove – finely chopped
  • 1 tbsp tomato paste
  • 300 ml vegetable broth
  • 250 g tomatoes – remove the stalk and cut into 1 cm cubes
  • 2 tsp yacon syrup
  • 1 tsp tamari (soy sauce)
  • 1 pinch of vanilla powder
  • Crystal salt and pepper from the mill
  • 2 tbsp almond butter, white
  • 1 tbsp fine yeast flakes
  • 1 tsp apple cider vinegar
  • 200 g cherry tomatoes – cut in half
  • 3 tbsp finely chopped basil
  • 680 g zucchini – twist into spaghetti with a spiralizer

Instructions

Delicious zucchini spaghetti with a creamy sauce of tomatoes, spring onions, almond butter and fine spices – a wonderfully fresh and pleasantly light vegetable dish that is quick and easy to prepare. See for yourself.

Step 1

Prepare the ingredients.

Step 2

In a pan, heat olive oil and sauté white spring onion rings for 2 minutes. Next, add minced garlic and 1 tbsp tomato paste, sauté briefly.

Step 3

Deglaze with 300 ml vegetable broth, stir in the diced tomatoes, 2 tsp yacon syrup, 1 tsp tamari and 1 pinch of vanilla powder and bring to the boil briefly.

Season with salt and pepper, reduce the heat and simmer for approx. 10 mins.

Step 4

Combine 2 tablespoons of almond butter, 1 tablespoon of nutritional yeast flakes, and 1 teaspoon of apple cider vinegar.

Then add the cherry tomatoes, green spring onion rings and sliced basil to the sauce, heat slightly and season with salt and pepper.

Step 5

Heat olive oil in another pan and lightly fry the zucchini spaghetti for approx. 3 mins.;

Season with salt and pepper.

Step 6

Arrange the zucchini spaghetti together with the tomato sauce and serve.

Tip:

Enjoy our vegan Parmesan substitute. Nevertheless, following that, the dish loses its alkalinity.

Zesty Zucchine Spaghetti

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