Tagliatelle in Spicy Sauce with Zucchini Strips
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g taliatelle, rolled
- Salt water
- 4 small zucchini
- 2 medium clove garlic (s)
- 250 ml Cremefine or soy cream or whipped cream
- 1 tablespoon sambal oelek
- 100 g Parmesan (Grana Padano), freshly rated
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- Salt and pepper, black
- 1 cup sour cream
- Sunflower oil for frying
Print Recipe
Pin Recipe Instructions
- Cut the zucchini into slices with the peeler. If necessary, cut the zucchini a little smaller beforehand with the knife so that you can peel it off completely.
- Cook the pasta according to the instructions on the packet, drain and drain. Put it back in the pot. I strongly recommend using the rolled tagliatelle. It tastes best with it.
- Fry the zucchini strips in sunflower oil in a high and large pan. Only a handful of them at a time, so that they turn light brown. First store the fried strips in a bowl.
- When all the zucchini strips are browned, add them all to the pan. Press the garlic cloves through the press and add.
- Pour in a bottle of Cremefine or soy cream. Add 1 tablespoon Sambal Oelek, the grated Grana Padano and stir everything. Season to taste with lemon juice, pepper, salt and a little sugar.
- Add the sauce to the cooked noodles and stir in everything. Remove the pan from the heat and stir in a mug of sour cream (must not be boiled, otherwise it will curdle). The dish tastes best freshly cooked.
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