Pasta with Zucchini Halloumi in nutty sauce.
This dish is a true feast for the senses – tender pasta combined with zucchini and carrot ribbons, crispy fried halloumi, and a creamy, nutty sauce. Light yet satisfying, it’s full of flavor and aroma, making it a perfect choice for a quick lunch or a colorful, plant-powered dinner
INGREDIENTS:
- 80g Dried Konjac Spaghetti Pasta – I use the best one without calories and carbohydrates
- 1 courgette
- 1 large carrot
- 2 tbsp chopped parsley
- 2 tbsp chopped spring onion
- 150g halloumi cheese LF (6 slices)
Sauce
- 2 tbsp sugar-free peanut butter
- juice of half a lime
- 1 tsp sesame oil
- 1 tsp soy sauce
- 1 pressed garlic clove
- 1 tsp honey or maple/agave syrup
- a few drops of hot sauce (or chilli flakes)
- a little water (optional)
To serve
- lime
- a few chopped unsalted peanuts
INSTRUCTION:
Cook the pasta according to the instructions on the packaging.
Wash the vegetables, peel the carrots. Use a vegetable peeler „pasta”. If you don’t have such equipment, use a regular peeler – the ribbons will be wider.
Combine the sauce ingredients. If it is too thick, you can add a spoonful of water to it and mix thoroughly.
Cut the halloumi into slices and fry on a grill or regular pan (without fat), it should brown.
Mix the cooked pasta with the vegetables, chopped herbs and sauce. After serving, arrange the halloumi slices. Serve with lime wedges and sprinkle with peanuts.
Enjoy!!
