Zucchini spaghetti with vegetables

Ingredients for 2 servings:

• 2 zucchinis
• 3 carrots
• 1 eggplant(s)
• 1 kohlrabi
• 2 tbsp tomato paste
• 100 g cream cheese
• 1 onion(s)
• 2 garlic cloves
• olive oil
• Salt
• n. B. herbs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegetarian, low-carb

Wash the zucchini, cut into strips using a spiralizer or knife, and place in a pot. Sprinkle the strips generously with salt. Finely chop the carrots, eggplant, and kohlrabi and sauté them in olive oil with the diced onions and garlic. Depending on your taste, you can choose other vegetables and add or omit the garlic and onions. Once the vegetables are slightly cooked, add boiling water to the zucchini spaghetti and let them cook for about 5 minutes. In the meantime, add the herbs, salt, tomato paste, and cream cheese to the vegetables. Serve the zucchini spaghetti with the vegetables. Tip: adding a little water to the vegetables will cook them better and prevent them from being seared as much.