Radish-walnut sauce with zucchini noodles

Ingredients for 4 servings:

• 1 bunch of radishes with greens, approx. 320 g
• 3 zucchinis
• 1 onion(s)
• 80 g walnuts
• 100 g soy cream (soy cream cuisine)
• 2 tbsp lemon juice
• 250 g water
• 1 tsp thyme
• 1 tsp paprika powder, hot
• 1 tsp salt
• ½ tsp pepper
• 20 g oil
• n. B. water
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Thermomix, low-carb, vegan

First, wash the radishes, including the leaves. Peel and halve one onion, then add it to the mixing bowl. Chop for 5 seconds/speed 5, then scrape the onion down the bowl with a spatula. Add 20g of oil and sauté for 2:30 minutes/Varoma/speed 1. Now add the radishes, including the leaves, and 80g of walnuts to the onions and chop for 5 seconds/speed 5. Scrape everything back down the bowl and add 250g of water. This depends on the size of the bunch of radishes; otherwise, start with less water and add a little more later; the pureed mixture should be almost covered with water. Now cook everything for 10 minutes/speed 1/100°C. Meanwhile, prepare the zucchini noodles. Depending on the size and how hungry you are, slice 3-5 zucchini into “noodles.” This works best with a vegetable peeler or a julienne cutter. Now simply pour boiling water over the pasta and let it simmer for five minutes. When the time is up, gradually puree the sauce for 30 seconds on speeds 6-8-10. Add 100g of cream, 1 teaspoon of salt, and 1/2 teaspoon of pepper, and puree again for 20 seconds on speed 10. If the sauce is still too thick, simply add a little more water or cream. Drain the pasta in a sieve and finally add the thyme, paprika, and 2 tablespoons of lemon juice to the sauce. Mix for another 10 seconds on speed 3. Season to taste, if desired. The sauce can be heavily seasoned, as I don’t season the pasta. Now simply arrange the pasta on a plate, cover with the sauce, and garnish with parsley, walnuts, or radishes if desired. Tip: I cooked this amount for two people and then poured the remaining sauce over a green salad. I’m sure the sauce would also be delicious over regular or gluten-free pasta. It can also be prepared in a pot on the stovetop using a food processor or similar.