Vegetable spaghetti in ham and cream sauce

Ingredients for 4 servings:

• 3 m.-large zucchini
• 2 large carrots
• 1 m.-sized onion(s)
• 1 tbsp lovage (Maggi herb)
• 200 g cooked ham
• 250 ml vegetable stock
• 200 ml sweet cream
• n. B. salt and pepper, black
• some sunflower oil
• e.g. Parmesan, freshly grated

Instructions

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

Low carb with zoodles, moodles and Maggi herb

Use a spiralizer to turn the zucchini and carrots into vegetable spaghetti. Cook the vegetable spaghetti in boiling salted water until al dente, then drain in a sieve. Dice the onion, finely chop the Maggi herb, and cut the cooked ham into small strips. Sauté the onion in a large pan with a little sunflower oil until translucent. Add the Maggi herb and the cooked ham and fry briefly. Add the vegetable stock and cream, bring everything to a boil, and season with black pepper and salt. Add the vegetable spaghetti to the ham and cream sauce, mix everything well, and heat the vegetable spaghetti in the sauce again. Arrange the vegetable spaghetti in the ham and cream sauce on plates and serve sprinkled with black pepper and grated Parmesan cheese, if desired.