Vanille-Zucchini-Nudeln mit veganer Variante: Zucchininudeln in einer cremigen Vanillesauce mit Parmesan und frischem Basilikum

Servings: 4


  • 4 medium zucchini
  • 2 tbsp olive oil
  • 1 onion, finely diced
  • 2 garlic cloves, finely chopped
  • 250 ml vegetable broth
  • 250 ml coconut milk (or vegan cream alternative)
  • 1 vanilla pod, seeds scraped out (or 1 tsp vanilla extract)
  • 1/2 tsp sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 60 g vegan parmesan, grated
  • Fresh basil, for garnish


  1. Using a spiralizer, cut zucchini into long, thin noodles and set aside. If you don't have a spiralizer, you can also cut the zucchini into thin strips.

  2. In a large pan, heat the olive oil over medium-high heat. Add onion and garlic and sauté 3-4 minutes until onion is soft and translucent.

  3. Add vegetable broth, coconut milk or vegan cream alternative, vanilla pulp or vanilla extract, salt and pepper. Bring to a boil, then reduce heat and simmer for 5-7 minutes, until sauce thickens slightly.

  4. Add the zucchini noodles to the pan and simmer until tender but still has some bite, 3-4 minutes.

  5. Remove the pan from the heat and stir in the grated vegan parmesan until melted and the sauce becomes even creamier.

  6. Divide the vanilla zucchini noodles among four plates and garnish with fresh basil. Serve immediately and enjoy!