Summary

Ingredients

• 350 g spahetti
• 3 zucchini, small to medium-sized, cut into pieces
• 1 sachet ready-mix, (trail mix) 200g
• 3 cloves garlic
• 4 tablespoon olive oil
• 2 tablespoon pumpkin seed oil
• 0.25 teaspoon ¼ salt
• 1 pinch (s) pepper, freshly ground
• 1 pinch (s) nutmeg, freshly grated
• some parsley, freshly chopped

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Instructions

1. Cut the garlic cloves into very thin slices. Cut the zucchini into pieces. Sort trail mix (separate nuts and raisins), finely chop nuts. Prepare the spaghetti according to the instructions on the packet.
2. Heat the oil in a pan, brown the chopped nuts, add the garlic and lightly brown, add the zucchini pieces and raisins for approx. 2 minutes. Season with salt, black pepper from the mill and nutmeg and let it steep for another 3 minutes while adding 2-3 tablespoons of pasta boiling water. Stir in pumpkin seed oil. Drain the spaghetti, add to the pan and mix everything together. Arrange on plates and sprinkle with freshly chopped parsley.
3. The recipe is vegan, but it`s also delicious with grated parmesan as a topping. Not all trail mixes are the same. Depending on your preference, the nut and raisin content can of course be varied to suit your taste.