• Dairy Free
• Gluten Free
• Vegan
• Vegetables
• Vegetarian

2 pcs carrots
2 pcs courgettes
2 pcs turnips
2 pcs marrows
2 pcs fresh chilli
4 tbsp olive oil

For the sauce:
2 pcs avocado ripe (240 gr)
500 ml coconut milk
1 tbsp lemon juice
3 pcs chopped garlic cloves
20 gr fresh coriander

Spiralize the courgettes and the marrow. Toss them with a pinch of salt and place in a colander to release the water. Meanwhile, finish spiralizing the carrots and turnips.

Stir fry all spiralized vegetables separately in some olive oil over a medium to low heat. Transfer to a colander when al dente.

For the sauce, blend all ingredients together to obtain a velvety texture. Season to taste with salt and pepper.

Transfer to a pan and warm the sauce before adding the veggie noodles. Add the chopped chilli and fresh herbs to decorate.

Our spiralizer machine has been part of the family for a few years now and we’ve even named her. Together with ‘Julietta’, we have created plenty of recipes.

It’s a different way of cutting vegetables and the process is easy. Turning vegetables into beautiful ‘pasta’ makes eating them more appealing!