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Zucchini noodles a la carbonara

Zucchini noodles a la carbonara

Preparation time:
25 min
Difficulty level:

Nutritional values:

22 g
30 g
68 g


Olive oilOlive oil 2 Teaspoon
Almond pasteAlmond paste 50 g
Onion (fresh)Onion (fresh)½ (50 g)
Water, tap waterWater, tap water 120 ml
Garlic (fresh)Garlic (fresh)1 (3 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) ½ Tablespoon
Lemon juiceLemon juice ½ Tablespoon
Zucchini (fresh)Zucchini (fresh)2 (420 g)
Smoked tofu, tofu (smoked)Smoked tofu, tofu (smoked) 80 g


Step 1:
Mix almond paste and water well. Finely chop parsley. Tofu cut into small cubes. Peel and finely chop the onion and garlic.
Step 2:
Heat half the oil in a non-stick pan and fry the tofu in it. Add the onion and garlic and sauté. Add almond paste, parsley and lemon juice and season to taste with salt and pepper. Bring to the boil briefly and allow to thicken.
Step 3:
Wash the zucchini, cut into thin strips with a spiral slicer and mix with the remaining oil and a pinch of salt. Add everything to the hot sauce, mix carefully and heat for about 1 minute. Then serve on a plate.

Macronutrient distribution:

The recipe Zucchini noodles a la carbonara is composed of the following macronutrients.

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Kitchen utensils needed:

Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Spiral cutter
Spiral cutter
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