Courgette tagliatelle with a carrot & lemon cream

Ingredients for one person:

For the pasta

1
courgette
1 tbsp.
olive oil
 
salt

For the cream

2
thick carrots
60 g
white almond butter
100 ml
water
1 tsp.
rice syrup
1/2
red onions
1 tbsp.
lemon juice
1.5 tbsp.
chopped basil
 
pepper, salt
20 g
pecans

Schritt für Schritt - Anleitung

Step 1:

Slice the courgette into tagliatelle-like spirals using the coarse insert, alternatively use a peeler to create long thin slices, marinate with olive oil and a little salt.

Step 2:

Peel and finely chop the onion and carrots. Heat oil in a pan and fry both at a medium to high heat for about 5 minutes. Mix the almond butter with water, rice syrup and lemon juice. Add to the vegetables in the pan. Bring to the boil and season with salt and pepper. Wash the basil, cut into strips and fold into the mixture.

Step 3:

Add the courgette tagliatelle and leave to cook for about 30 seconds on a high heat. The sauce should now be thick and should coat the tagliatelle.

Step 4:

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