🍝 Zucchini Spaghetti in Creamy Coconut Sauce

Name: Zucchini Spaghetti in Creamy Coconut Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 125 g small zucchini (1 small zucchini); 1 stalk basil; 50 ml unsweetened coconut milk (9 % fat); 40 g mie noodles; 0.5 tsp rapeseed oil

220 kcal · 30 min · 4 servings

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Ingredients

125 g small zucchini (1 small zucchini)
1 stalk basil
50 ml unsweetened coconut milk (9 % fat)
40 g mie noodles
0.5 tsp rapeseed oil

Instructions

1. Wash the zucchini thoroughly under running water.
2. Remove the hard ends of the zucchini.
3. Grate the zucchini flesh finely with a grater to form noodles.
4. Wash the fresh basil leaves under cold water.
5. Shake the leaves dry to remove excess water.
6. Carefully pluck the leaves from the stems.
7. Chop the basil leaves very finely.
8. Pour the coconut milk into a pot.
9. Add 50 milliliters of water to the coconut milk.
10. Add the grated zucchini noodles to the pot.
11. Bring the mixture to a boil over medium heat.
12. Reduce the heat to the lowest setting.
13. Simmer the noodles for about 3 minutes while stirring constantly.
14. Stir the oil into the sauce.
15. Fold the finely chopped basil leaves into the warm sauce.

Nutrition per serving

kcal: 220
Protein: 7 g · Fett/Fat: 7 g · Carbs: 30 g