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Vegan: Garlic – Vegetable Noodles

5 from 6 votes
Course Dinner
Cuisine European
Servings 2 people

Ingredients
 

  • 6 Garlic cloves
  • 6 Olive oil
  • 1 packet Small peppers
  • 1 medium Zucchini fresh
  • 2 handful Cooked spaghetti gluten-free
  • Salt pepper

Instructions
 

  • Peel the garlic and chop it very finely, toss in the wok with hot oil.
  • I have already washed and cut the small peppers before, it goes very quickly because the little things hardly have any seeds. I washed the zucchini, dried them again and then only quartered them lengthways, I cut off the inside, as it is nothing special from a certain size of the zucchine. Cut the rest into small pieces.
  • When the garlic is well roasted, add the vegetables and toss them well in the garlic oil.
  • Then add the previously cooked spaghetti and swirl everything well.
  • Season the whole thing with salt & pepper and then just serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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