Vegan zoodles with green sauce

Step 1/5

• 2 zucchini

• spiralizer

First make “noodles” out of the zucchini, either with a spiralizer, a grater or a normal vegetable peeler. Remove the inner part of the zucchini (the part with the seeds). Leave the peel on or remove it first, whatever you prefer.

Step 2/5

• 1 eggplant
• 200 g spinach (frozen)
• salt

• pot
• cutting board
• knife

Finely dice the remaining part of the zucchini and the eggplant, then cook them together with the spinach in lightly salted water until soft.

Step 3/5

• salt
• pepper

• sieve
• bowl
• blender

Drain the zucchini, eggplant and spinach, and collect the cooking water. Then put the ingredients in a blender and purée with some cooking water until a sauce-like consistency is reached. Season to taste.

Step 4/5

• 400 g green beans (frozen)

• frying pan

Cook the green beans and zucchini noodles in a pan until the beans are cooked through and ready to eat.

Step 5/5

• 6 cherry tomatoes

Put the zoodles and beans on a plate, add the sauce on top and, if desired, also add some sliced cherry tomatoes.

Enjoy your meal!