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Zucchini Noodle Pan

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Zucchini Noodle Pan

The perfect zucchini noodle pan recipe with a picture and simple step-by-step instructions.

  • 2 Onions
  • 3 Large zucchinis
  • 3 Large carrots
  • 300 g Asparagus from the jar
  • 250 g Fussili noodles
  • Yeast flakes
  • 125 ml Oatly Cuisine or other cream substitutes
  • Herbs of Provence
  • 2 tsp Mustard
  1. Pre-cook the pasta separately. Cut the onions, zucchinis and carrots into small pieces and fry them briefly, then cut the asparagus out of the jar and add them with the water. Simmer on medium heat and stir in the oatly cuisine. Then season with herbs, mustard, pepper, curry, garlic and iodized salt. Finally, add a few yeast flakes (cover the whole thing lightly with flakes), then stir and remove from the stove. Now mix with the pasta, done. Leftovers can also be eaten cold as a pasta salad.
Dinner
European
zucchini noodle pan

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Written by John Myers

Professional Chef with 29 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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