Zoodles with goat cream cheese Rezept zurück zur Rezeptübersicht

Zutaten

Zubereitung
Produce zoodles from zucchinis and carrots using a spiralizer or peeler. Toast pistachios in a large pan or wok and put on the side.
Heat half a teaspoon ginger lemon coconut spice oil in the same pan and sauté the vegetable noodles over high heat for 2 to 3 minutes. Season only at the end because the noodles lose too much water otherwise. Serve on plates. Heat the remaining coconut spice oil in the pan, add the goat's cream cheese and srir. Pour the mix over the vegetable noodles and garnish with pistachios.

Hinweise
Zucchini noodles are an ideal low-carb alternative to pasta.

Download Recipe as PDF