Zoodles with Pea-Mint Cream and Roasted Goat Camembert

For the zoodles with pea-mint cream and roasted goat camembert, wash the zucchini well and cut into zoodles with a spiral slicer.

Peel the onion and cut into small cubes.

Defrost the peas, or boil them briefly in salted water if you are using fresh, raw peas (frozen peas are usually already pre-cooked). Separate 1/4 of the peas, sauté the rest together with the diced onion in a pot with butter, immediately deglaze with the cream and finely puree with a hand blender. Then season with salt, pepper and nutmeg and add the remaining peas.

Fry the goat camembert in a non-stick pan over medium heat with a little oil until golden brown.

Pluck the mint from the stems, lay the large leaves on top of each other and cut into thin strips with a sharp knife. Keep the mint hearts for decoration.

Now add the zoodles to the pot with the pea cream, stir, heat briefly and serve immediately. Serve the zoodles with pea-mint cream and roasted goat camembert and the mint hearts.

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