Summary

Ingredients

• 1 small zucchini
• 1 large carrot
• 1 tablespoon olive oil
• 1 small onion (s)
• 1 small chilli pepper (s), red
• 200 g spahetti or taliatelle, linuine or ribbon noodles, vean
• 200 ml vegetable stock
• 1 tablespoon peanut cream, salted
• 1 splash lime juice
• Salt and pepper, black
• 1 handful peanuts, roughly chopped

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Instructions

1. Wash the zucchini and cut off the ends. Peel the carrot. Cut both into long strips with a Julienne cutter.
2. Heat the olive oil in a large pan or wok. Sweat the peeled and finely diced onion and the chilli pepper (without seeds, finely chopped) in the oil, then add the vegetable strips and fry briefly. Meanwhile, cook the pasta in salted water according to the instructions on the packet.
3. Deglaze the pan with the vegetable stock and bring everything to a boil. Then stir in the peanut cream. It should be a creamy sauce.
4. Season to taste with lime juice and black pepper. Finally, add the cooked noodles to the sauce and mix everything together well. Serve sprinkled with a few peanuts.