Zucchini – Spaghetti with Curry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 350 g spahetti
- 1 medium onion (s)
- 1 medium zucchini, (approx. 250 g)
- 1 tablespoon oil
- 2 tablespoon curry powder
- 200 g cream cheese with herbs
- 200 ml vegetable stock
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente according to the instructions.
- Finely dice the onion and sauté in the olive oil until translucent. Dust the curry powder over it and fry briefly.
- Halve the zucchini and first slice lengthways with a peeler, then cut the slices into long, thin strips.
- Pour in the stock, bring to the boil and stir in the cream cheese with the whisk. Season with salt, pepper and a little nutmeg and simmer over medium heat for about 5 minutes. Stir occasionally.
- Add the zucchini strips to the sauce and simmer for another 4 minutes. Tie with sauce binder if necessary.
- Drain the spaghetti and serve with the sauce.
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