Zucchini noodles with carrot sauce

Ingredients for 2 servings:

• 3 zucchinis
• 300 g carrot(s)
• 1 small onion(s)
• 1 garlic clove(s)
• 200 g water
• dash of soy cream (Soy Cream Cuisine)
• e.g. salt and pepper
• some parsley
• Walnuts, ground, optional

Instructions

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

vegan, Paleo

Cut the zucchini into noodles using a julienne cutter or a vegetable peeler. Peel the carrots and cut them into pieces, then steam them or simmer them in boiling water for about 20-30 minutes until they are nice and soft. Use the zucchini noodles raw or cook them briefly in salted water. For the sauce, sauté the onions and garlic clove, then add the water and carrots, bring to a boil briefly, and puree with a blender or food processor. Add a dash of soy cream and season to taste. Serve the pasta with the sauce and parsley. If you like, you can also grind walnuts and sprinkle them over the dish; it tastes a bit like Parmesan cheese. You can also refine the sauce with sour cream or butter/margarine.