zucchini noodles with creamy lemon sauce

30 Min
very easy
4 People
Rating starstarstarstarstar
Zucchini noodles with creamy lemon sauce - Zucchini noodles topped with sweet pumpkin, capsicum and sun-dried tomatoes braised in a creamy lemon sauce.
1. Slice leek into 1cm rounds, dice capsicum, chop broccolini into bite size pieces. Chop garlic and pick thyme leaves (alternatively chop).

2. Heat a large pan with oil from the sun-dried tomato jar over medium heat. Add leek and pumpkin, cook for 3 minutes. Add garlic, sun-dried tomatoes, half of the thyme, 1 stock cube and 1 1/2 cup water. Cover and simmer for 10 minutes, adding broccolini for the last 3 minutes.

3. Toast almond/sesame mix with remaining thyme in a dry pan until golden, set aside.

4. Remove vegetables from pan, retaining any liquid. Add 60g butter, melt and whisk in 1 tbsp flour. Squeeze in juice from 1/2 lemon and enough water to make a thin sauce. Season with salt and pepper and return vegetables to pan.

5. Use a julienne peeler to make zucchini noodles (see notes). Boil water in kettle and just before serving pour hot water over noodles. Let sit for 2-3 minutes, drain.

6. Divide vegetables and sauce over noodles and top with almond/sesame mix. Squeeze over remaining lemon to taste.
leek 1
red capsicum 1
broccolini 1 bunch
garlic 2 cloves
thyme 3/4 packet

sun-dried tomatoes 1 jar
vegetable stock cube 1 cube
diced pumpkin 1/2 bag

almond/sesame mix 1/2 packet

lemon 1
flour (of choice)

zucchinis 2

From your pantry: butter, salt & pepper.