Vegetable spaghetti

Ingredients for 2 servings:

• 3 m.-large zucchini
• 2 large carrots
• 4 m.-sized tomatoes
• 50 ml water
• 100 g tomato paste
• 70 g cream cheese
• 1 tbsp herbs (8 herb mix), frozen
• 2 pinches of salt
• 2 pinches of pepper
• 1 tbsp olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

made from zucchini and carrots

Peel the zucchini and carrots and cut into very fine strips. I used a spiralizer for this, so it took about 3 minutes. Wash the tomatoes and then dice them. The vegetable spaghetti looks like a lot when raw, but a lot of the liquid will evaporate. Fry the sliced ​​zucchini and carrots in a pan with 1 tbsp olive oil until the water from the vegetables evaporates. Now add the tomatoes and fry briefly. Deglaze with 50 ml water and simmer for 5 minutes. Mix the tomato paste with the cream cheese, the herb mixture, salt and pepper and add to the pan with the zucchini and carrots. Heat for 1 minute, stirring constantly.