Garlic zoodles

by sara

We are back today to our favorite zoodles. Recently I prepared them in the Thai version, and today we will try the quick and distinctive version – garlic zoodles! Yay, it’s a kind of fake pasta, but all in all a salad, but not a salad after all, crazy as it is!

What;s amazing is how good and creamy it is! And guess what? The whole thing can be up to 200 calories – that’s so great for your diet!

It’s actually a very simple recipe and it will take very little time to make it, I think you will love it! And when it comes to additives – I used black olives, but you can totally experiment here – capers, roasted chickpeas, dried tomatoes, whatever is on your mind! Garlic goes well with everything, so feel free to experiment.

VEGAN CREAM – there are several types of vegan cream available in the shops now, but I was careful to use the type of non-sour cream here. The whole thing should be pleasantly creamy, and at the same time full of flavor thanks to the garlic.

ZUCCHINI – winter is a bad time to buy zucchini, which is the freshest only in summer and at the same time extremely cheap. But don’t fool yourself, sometimes you just don’t need to count the money, when you want something deliciously healthy, just buy it and eat it all!

INGREDIENTS

2 zucchini
½ onion
3 cloves of garlic
150ml of vegan cream
black olives
a handful of basil
1 tablespoon of nutritional yeast
salt pepper

GARLIC ZOODLE – PREPARATION

Create the zoodle on the spiralizer, sprinkle with salt and set aside for 15 minutes. After this time, press them gently to get rid of the excess water, be careful not to damage them.
In a frying pan, fry the onion and squeezed garlic in olive oil. When the onion turns golden, gently salt it so that it does not burn.
Add the cream and yeast flakes and keep it on the heat for a few minutes. Finally, add the olives.
Add the zucchini to the sauce in the pan and mix it all. Immediately take the pan off the heat and serve the zoodle on a plate, sprinkled with basil.