Zucchini and Carrot Noodles with Almond Cream Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 8 mins |
| Total Time | 18 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 zucchini
- 2 medium carrot (s)
- 1 medium onion (s)
- some rapeseed oil
- 2 tablespoon cream (almond cream), white
- 1 tablespoon, heaped yeast flakes (fine yeast flakes)
- 250 ml vegetable stock
- Salt and pepper
- 1 teaspoon herbs Provence, dried
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and carrots and pat dry. Peel the carrots and cut both vegetables lengthways into thin ribbon noodles with a potato peeler or a julienne grater.
- Peel and finely dice the onion, then sweat in a little oil in a pan until golden. Add the vegetable noodles and fry briefly.
- Deglaze with the vegetable stock, add the almond cream, yeast flakes and spices and mix everything together well. Put a lid on the pan and simmer for about four to five minutes at medium temperature.
- If the sauce is too thin for you, you can finish cooking the vegetable noodles for the last two minutes with the lid open while stirring.
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