Noodles with Walnut-Tomato Sauce

Ingredients

• 70 g small onions (2 small onions)
• 2 cloves garlic
• 200 g carrots (2 carrots)
• 500 g zucchini (2 zucchini)
• 2 tbsp Rapeseed oil
• 80 g tomato paste (4 tbsp)
• 150 ml apple juice
• 1600 g passata (canned; 800 g filling quantity)
• Salt
• Pepper
• 2 tsp dried oregano
• 600 g noodles (e.g. spiral noodles)
• 100 g walnuts

Instructions

1. 1.

   Peel and finely dice the onions and garlic. Wash, clean, peel and coarsely grate the carrots. Wash, clean and also coarsely grate the zucchini.

2. 2.

   Heat the oil in a wide pot. Sauté the onions and garlic until translucent over medium heat. Add the grated carrots and zucchini and sauté for about 1 minute.

3. 3.

   Add the tomato paste and briefly roast it. Stir in the apple juice and passata. Season with salt, pepper and oregano. Simmer everything gently in an open pot for about 20 minutes until the sauce thickens.

4. 4.

   Meanwhile, cook the noodles al dente in plenty of boiling salted water according to package instructions. Finely chop the walnuts in a food processor and toast them in a non-stick pan until they start to smell.

5. 5.

   Stir the walnuts into the tomato sauce at the end, season with salt and pepper again. Drain the noodles and serve with the sauce.