Summary

Ingredients

• 3 zucchini
• 2 sweet potato (s), oblong and narrow
• 2 carrot (s)
• 2 shallot (s)
• Tomato (s), dried
• some chives
• some basil
• Chilli flakes
• 4 tablespoon cashew butter
• 1 avocado (s)
• 1 clove garlic
• 1 lemon (s), juice it
• 4 tablespoon olive oil
• Tbsp water
• Sea salt and pepper from the mill
• some cashew nuts
• some cress for the garnish

Print Recipe Pin Recipe

Instructions

1. For this dish, a coated wok is recommended, for which no fat has to be used, and a spiral cutter is required.
2. Process zucchini, sweet potatoes and carrots into pasta with the spiral cutter.
3. For the sauce, puree the cashew butter with the pulp of the avocado, garlic, lemon juice and olive oil. Season to taste with salt and pepper.
4. Finely chop the shallots, cut the tomatoes and basil into fine strips, finely chop the chives.
5. Roast the cashew nuts in a pan without fat.
6. Sauté the shallots in the wok and add the tomatoes. Add the vegetable noodles and stir well. Fry on medium heat until the noodles start to collapse. Then add the cashew avocado sauce, mix everything together well and bring to the boil briefly. At the end the noodles should still be firm to the bite. Then stir in the basil and chives. Season to taste with chilli, salt and pepper.
7. Spread on plates and garnish with cashew nuts and cress.