Radish and Walnut Sauce with Zucchini Noodles

Summary

Ingredients

• 1 bunch radishes and the greens, approx. 320 g
• 3 zucchini
• 1 onion (s)
• 80 g walnuts
• 100 g soy cream (soy cream cuisine)
• 2 tablespoon lemon juice
• 250 g water
• 1 teaspoon thyme
• 1 teaspoon paprika powder, hot pink
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper
• 20 g oil
• water
• salt

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Instructions

1. First wash the radishes and their leaves. Peel an onion, cut in half and put it in the mixing bowl, chop for 5 sec / speed 5 and then push down with the spatula. Add 20 g of oil and simmer for 2:30 min / Varoma / speed 1.
2. Now add the radishes with the leaves and 80 g walnuts to the onions and chop for 5 sec / speed 5, push everything back down and add 250 g water. It depends on how big the bunch of radishes is, otherwise start with less water and pour in a little later, the pureed mass should be almost covered with water. Now let everything boil for 10 minutes / setting 1/100 ° C.
3. Meanwhile prepare the zucchini noodles, here also, depending on size and hunger, slice 3 - 5 zucchini into noodles. This works best with a vegetable peeler or a Julienne cutter. Now simply pour boiling water over the pasta and let it steep for five minutes.
4. When the time is up, puree the sauce in stages, 30 sec / level 6-8-10. Add 100 g cream, as well as 1 teaspoon salt and 1/2 teaspoon pepper, now puree again for 20 seconds / speed 10. If the sauce is still too thick, just add some more water or cream.
5. Drain the pasta in a sieve and finally add thyme, paprika powder and 2 tablespoons of lemon juice to the sauce and stir again for 10 seconds / speed 3 and season to taste, seasoning if necessary.
6. Now just arrange the pasta on a plate and cover with the sauce and decorate with a little parsley, walnuts or radishes.
7. Tip: The sauce can be spiced strongly, as I don`t season the noodles.
8. I cooked this amount for two people and then poured the rest of the sauce over a green salad.
9. The sauce certainly tastes good over normal or gluten-free pasta.