Zoodles with tomato sauce
2 handfuls of medium sized aromatic tomatoes or cherry tomatoes
1 handful of fresh basil
2 cloves of garlic
3 tbsp apple cider vinegar
6-8 bay leaves
2 handfuls of dried cherry tomatoes
2 zucchini (medium or large, depending on hunger)
freshly ground pepper
1 handful of cashew nuts
1 tsp dry nutritional yeast (optional) There is also a yeast-free alternative in the recipe!
- Finely dice the onions, grate or press the garlic, quarter the tomatoes.
- Heat the olive oil in a high pan or a coated saucepan, fry the onions and garlic until translucent, then add the fresh and dried tomatoes. Braise everything together on low temperature until the tomatoes are soft and easy to mash.
- Now add the bay leaves, salt and pepper and stir well. Let it simmer for 5 minutes, then add the apple cider vinegar. Simmer for about 15 minutes, stirring occasionally.
- Now blend the sauce with a hand blender in a tall container or in the food processor, season with salt and pepper and either pour it back into the pan or into a container and cover to keep it warm. I either use a pan with a lid or cover the container with aluminum foil.
- Bring water to the boil with a little salt in a separate saucepan. Cut the zucchini into thin strips with a peeler. When the water boils, let the zucchini soak in the water for 2-3 minutes. Don’t let it boil anymore!
- Mix a handful of cashew nuts in a mortar with 1 teaspoon of dry yeast. You can also mix the cashew nuts with a little salt instead of the yeast if you don’t want to use yeast. This has a similar effect.
- Drain the zucchini tagliatelle. Mix with the sauce and serve with cashew parmesan and basil.