Summary

Ingredients

• 2 zucchini
• 2 small carrots
• 1 onion (s)
• 0.5 ½ pack. Herbal cream cheese, light
• 0.5 can ½ tomato (s), cut into pieces
• 1 can tuna in its own juice, drained
• Rapeseed oil
• salt and pepper
• Paprika powder
• Chili powder or chili flakes
• Herbs (garden herb mixture)
• 2 tablespoon vegetable stock, granulated
• 1 dash milk
• possibly balsamic vinegar
• water

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Instructions

1. Peel the zucchini and use a spiral cutter to make spaghetti. Then season with salt and set aside.
2. Grate an onion, 1 - 2 small carrots and the remains of the zucchini from the spiral cutter in a food processor and heat with a little oil in a pan over medium heat. After about 5 minutes add the cream cheese, mix and stir with a little milk until smooth. Then add the tuna and half a can of tomatoes and simmer everything together on a low flame. Season the sauce well with salt, pepper, garden herbs, paprika and a little chilli. Keep sauce warm.
3. Now heat water in a saucepan and add the vegetable stock. Just before serving, add the desired portion of spaghetti to the boiling broth for one minute, then drain in a sieve and then put on the plate. Spread the tuna sauce on top.
4. If you want, you can refine the zucchini spaghetti with a little thick balsamic vinegar, depending on your taste.