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Vegetable spaghetti with pesto

Category Vegetables & mushrooms

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  • 20 minutes
  1. 3 medium-sized zucchini
  2. 3 medium-sized carrots
  3. 1 onion
  4. 1 clove of garlic
  5. 3 tbs green or red pesto
  6. salt, pepper

1. Clean zucchini, peel carrots and slice into spaghetti with a peeler or spiralizer, removing the middle part of the zucchini (including the seeds).

2. Peel the onion and garlic, finely cut and add to the pot. Heat the pot on highest level up to the roasting window, switch to a medium level and roast briefly. First add carrot spaghetti and roast for approx. 2 minutes, then fold in zucchini spaghetti and continue roasting for approx. 2 minutes.

3. Stir in the pesto, remove the pot from the hob, cover with the lid and let stand for approx. 2 minutes. Season with salt and pepper.


  • A homemade or store-bought pesto may be used for the pesto.

This recipe has been tested and approved by AMC.

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