Zucchini linguine with tom yum sauce
Ingredients
Servings 2- 120 g canned tomatoes in their own juice
- 80 g coconut milk
- 20 g prepared tom yum sauce
- 320 g zucchini
- 2 g fresh thyme
- 4 g fresh rosemary
- 20 g olive oil
- 20 g olives of natural maturity (Taja or Kalamata)
- 50 g oyster mushrooms
- 20 g mini spinach
- flax seeds for decoration
Cooking
Step 1
Cut zucchini into thin long strips-noodles, cut oyster mushrooms into thin strips or pick along the fibers. Remove pits from olives.
Step 2
Saute zucchini in olive oil, add thyme and rosemary, olives and mushrooms. Saute until mushrooms are cooked. Add spinach at the end of cooking.
Step 3
Prepare the sauce. Process the tomatoes with juice with a blender until smooth. Add coconut milk and tom yum sauce.
Step 4
Divide the zucchini lingivini among soup bowls and pour over the sauce. Sprinkle with flax seeds.