Zucchini Spaghetti with Wild Garlic Cream Cheese
Main course
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Cook Time
30 min
Servings
2
Difficulty
Easy
Prep Time
15 Min
Description
I love this simple dish, especially in spring when the wild garlic is fresh! The zucchini spaghetti are a great low-carb alternative to normal pasta and the wild garlic cream cheese sauce is simply delicious. The oven tomatoes give the whole thing an extra portion of sweetness and aroma. The dish is super quick to prepare and perfect for a light lunch or dinner. If you like, you can also serve some smoked tofu or chicken breast with it. An absolute favorite recipe that always goes down well with me!
Ingredients (12 ingredients)
-
100 g Tomatoes
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1 piece Zucchini
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50 g Wild garlic
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0.5 piece Onion
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1 clove Garlic
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to taste Salt
-
to taste Pepper
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to taste Sweet paprika powder
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2 tbsp Rapeseed oil
-
100 g Cream cheese
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50 ml Milk
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2 tbsp Grated Parmesan
Preparation (6 steps)
Prepare and bake tomatoes
Preheat the oven to 180 degrees top and bottom heat. Halve the tomatoes and place in a baking dish. Season with salt and pepper and drizzle with 1 tbsp rapeseed oil. Bake in the preheated oven for about 15 minutes.
Chop onion and garlic
Peel, quarter the half onion and place in the mixing bowl together with the clove of garlic. Chop 3 sec./level 5.
Sauté onion, garlic and wild garlic
Add 2 tbsp rapeseed oil and sauté 3 min./120°C/level 1. Roughly chop the wild garlic and add. Sauté for another 30 sec./120°C/level 1.
Prepare sauce
Add cream cheese and milk to the mixing bowl and stir 2 min./90°C/level 2. Season to taste with salt, pepper and sweet paprika powder.
Toss zucchini noodles
Use a vegetable peeler to turn the zucchini into spaghetti and place in the mixing bowl. Stir in 1 min./90°C/reverse rotation level 1 so that the zucchini noodles still have a bite.
Serve
Arrange the zucchini noodles with the oven tomatoes and serve garnished with grated Parmesan.
Finished cooking? Great! 🎉
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Created by
Julia Rossi
5
Rezepte
0
Kochbücher
Allergens
- Milk
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