Zoodels with tomato cream sauce

Ingredients for 4 servings:

• 6 zucchini
• ½ pack of spaghetti
• 1 cup crème fraîche
• 2 tbsp tomato paste
• 1 tsp sambal oelek
• 150 ml vegetable stock
• ½ tsp hot paprika powder
• salt and pepper
• Parsley for garnishing

Instructions

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

zucchini noodles

First, turn the zucchini into “zoodles” (zucchini noodles). I use a vegetable curler for this. If you don’t have one, you can simply use a vegetable peeler to cut the zucchini into fine, long strips. Bring 150 ml of vegetable broth to a boil in a saucepan and add the zoodles. Meanwhile, cook the remaining spaghetti in a small saucepan. When the zucchini noodles are tender, add the cup of crème fraîche and the tomato paste. Drain the egg noodles and add them to the zoodles. Stir thoroughly. Now add the sambal oelek, season with salt, pepper, and paprika, let it simmer briefly, and then serve garnished with parsley. If you prefer a low-carb diet, you can simply omit the regular noodles.