Recipe: Creamy zucchini noodles
Vegan zucchini noodle recipe
whole wheat spaghetti
washed and spiralized
haricots verts beans or other thin green beans
Preheat the oven to 220 degrees Celsius.
Drain the chickpeas and rinse them with water. Pat try.
In a bowl, mix the peas with 1 tablespoon of olive oil, paprika, onion powder, chili powder, turmeric, pepper & salt.
Spread on a baking sheet and put in the oven for 35-40 minutes until light brown and crunchy.
While the chickpeas are roasting in the oven, cook the spaghetti al dente and set aside.
Heat a dry wok or skillet over medium-low heat and roast the pine nuts for about 4-5 minutes until light brown (stir frequently!). Set aside.
Heat the olive oil in a wok over medium-high heat. Add onions and cook for a few minutes (until soft).
Stir in garlic, haricots verts and spiralized zucchini and continue to cook for about 2 minutes (cooking zoodles doesn’t take long).
Add cream, pesto, nutritional yeast and roasted pine nuts. Mix well and continue to cook for about 5 minutes, until the vegetables are tender.
Stir in spaghetti and cook for a few minutes until the spaghetti is warm.
Remove from heat & serve with the roasted chickpeas and some additional nutritional yeast.