Zucchini pasta with almond sauce

Name: Zucchini pasta with almond sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 35 g crushed almonds; 400 g Wholemeal spaghetti; 7-10 Tbsp Salt; 1/2 bunch Basil; 1 Garlic clove; 200 ml Vegetable broth; 2 TABLESPOONS Olive oil; 2 Courgettes (about 200 g each); 7-10 Tbsp Pepper; 10 g Beetroot sprouts

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

35 g crushed almonds
400 g Wholemeal spaghetti
7-10 Tbsp Salt
1/2 bunch Basil
1 Garlic clove
200 ml Vegetable broth
2 TABLESPOONS Olive oil
2 Courgettes (about 200 g each)
7-10 Tbsp Pepper
10 g Beetroot sprouts

Directions

1
Roast the almonds in a pan without fat until brown, take them out. Prepare the pasta in boiling salted water according to the instructions on the packet. Wash basil, dab dry, remove leaves except for something to garnish, pluck from stalks and chop finely.
2
Peel and finely chop the garlic. Mix almonds, chopped basil, garlic, broth and 1 tablespoon of oil, season with a little salt. Clean, wash and cut the zucchini into long, fine strips. Heat 1 tablespoon of oil in a frying pan.
3
Steam the zucchini for about 3 minutes while turning. Drain the pasta, let it drain and put it back into the pot. Season the zucchini with salt and pepper, add to the noodles with the almond sauce, mix and season to taste with salt and pepper.
4
Arrange noodles with a few sprouts each.