Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
IngredientsFor the pasta:
- 2 zucchini
- 2 thick carrot (s)
For the pesto:
- 2 avocado (s)
- 1 onion (s)
- 2 cloves garlic)
- 1 lemon (s), juice it
- 100 ml water
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ black pepper, coarsely ground
Moreover:
- 100 g cherry tomato (s)
- Olive oil for frying
- salt
Print Recipe
Pin Recipe Instructions
- Finely dice the onion and garlic. Put some olive oil in a pan and sauté the onion and garlic along with the salt over medium heat. Peel and core the avocado and puree together with the contents of the pan, lemon juice, 100 ml water and pepper with the hand blender.
- Cut the zucchini and carrots with a spiral cutter. Put some oil in a pan, heat it up slightly and fry the vegetable noodles on low heat. Salt and stir in between.
- Mix the avocado pesto with the vegetable pasta. Halve the tomatoes and briefly heat them in a pan. Then serve the tomatoes with the vegetable pasta.
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