Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. When all the zucchini strips are browned, add them all to the pan. Press the garlic cloves through the press and add.
5. 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.
6. 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.