Courgette pasta with lemon-carrot-cream

Name: Courgette pasta with lemon-carrot-cream
Total time: 30 min
Yield: 4 portions
Ingredients: courgette; olive oil; salt; carrots; red onion; almond puree, white; water; rice syrup; lemon juice; basil, chopped; pecan nuts; salt, pepper to taste

Duration: 30 min

Difficulty: easy

Tags:

alcohol-free gluten-free lactose-free vegan vegetarian

What are zoodles? The explanation is very simple! The word is made up of courgette and noodles. So behind it are noodles made from courgette, and they really are incredibly delicious. With a creamy sauce, for example. Here in the form of an extra portion of vegetables and other great flavours. Try this combination!

Ingredients for

For the noodles

2 courgette

2 Tablespoon(s) olive oil

salt

For the lemon-carrot-cream

2 carrots

0.5 red onion

60 g almond puree, white

100 ml water

1 Teaspoon(s) rice syrup

1 Tablespoon(s) lemon juice

1.5 Tablespoon(s) basil, chopped

20 g pecan nuts

salt, pepper to taste

Preparation

Total time: 30 min

Prepare the noodles

Cut the courgettes into spirals using the coarse insert of the spiral slicer and marinate with olive oil and a little salt.

Prepre the lemon-carrot-cream

Peel and chop the onion and carrots. Heat the oil in a pan and fry both for 5 minutes over a medium heat. Mix the almond paste with water, rice syrup and lemon juice and add to the vegetables in the pan. Bring to the boil once and season with salt and pepper. Fold in the basil.

Add the courgette noodles and cook on a high heat for 30 seconds. The sauce should now be creamy and coat the tagliatelle.

Coarsely chop the pecans. Arrange the pasta on a plate and decorate with some basil and pecans.