Zucchini Noodles with Pumpkin Bulgur Sauce

Summary

Ingredients

• 2 zucchini
• 250 g butternut squash (s), pitted
• 75 g bulur (replace with quinoa for luten-free or low carb)
• 500 ml broth
• 1 tablespoon, heaped tomato paste
• 2 tablespoon yeast flakes
• 1 onion (s)
• salt and pepper
• Herbs, Italian

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Instructions

1. If necessary, peel, core and dice the pumpkin. Cut the zucchini into spaghetti with a spiral peeler or into ribbon noodles with a peeler and set aside.
2. Peel and dice the onion and fry in a little oil until translucent. Add the pumpkin cubes and fry briefly. Simmer with the bulgur and the broth for about 10 minutes. Then add tomato paste, season with salt, pepper, herbs and yeast flakes and finally mix in the zucchini strips. Leave on the stove for a few more minutes so that the zucchini is cooked a little.