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Take it light with this quick and easy pasta substitute from our cooking partner Palate Sensations.
For more information on cooking courses hosted by Palate Sensations, click this link.
Serves 4 l Prep Time 20 minutes l Cooking Time 10 minutes
4 medium-sized zucchini (approx. 1 zucchini per person)
3 cups sun-dried tomatoes in oil, drained
3 cloves garlic, soaked in water overnight
3 tbsp red onion, chopped (soaked in water overnight to reduce raw taste)
8 basil leaves
1-1/2 fresh tomato, chopped
1/2 cup yellow peppers, chopped
1-1/2 tbsp extra virgin olive oil
1 tsp Himalayan or sea salt
1/4 tsp dried oregano or fresh oregano
2 chilli padi, deseeded & chopped (adjust amount to taste)
4 basil leaves
1 corn on the cob, deseeded
1/2 cup fresh tomatoes, chopped pine nuts
- Using a spiraliser, spiral the zucchini into thin spaghetti strips. Soak in salted water for about 10 minutes, drain well before use.
- Using a microprocessor, blend all the ingredients for the marinara sauce together until smooth. Check for seasoning, you may adjust for oil, salt and basil leaves, according to your preference.
- Portion the zucchini spaghetti into individual plates. Pour sauce on top. For added crunch, sprinkle fresh corn, fresh tomatoes and toasted pine nuts over the noodles.
- Garnish with sprigs of basil leaves and a drizzle of extra virgin olive oil before serving.