Vegetable pasta with avocado pesto

Ingredients for 2 servings:

• 2 zucchinis
• 2 thick carrots
• 2 avocados
• 1 onion(s)
• 2 garlic cloves
• 1 lemon(s), juice
• 100 ml water
• ½ tsp salt
• ½ tsp black pepper, coarsely ground
• 100 g cherry tomatoes
• Olive oil for frying
• Salt

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegan, low-carb, healthy

Finely dice the onion and garlic. Add a little olive oil to a pan and sauté the onion and garlic with the salt over medium heat. Peel and pit the avocado, then puree it with the contents of the pan, the lemon juice, 100 ml water, and the pepper using a hand blender. Spiralize the zucchini and carrots. Add a little oil to a pan, heat gently, and fry the vegetable pasta over low heat. Season with salt and stir occasionally. Mix the avocado pesto into the vegetable pasta. Halve the tomatoes and heat briefly in a pan. Serve the tomatoes with the vegetable pasta.