Summary

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

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Instructions

1. Cook the spaghetti al dente according to the instructions.
2. Finely dice the onion and sauté in the olive oil until translucent. Dust the curry powder over it and fry briefly.
3. Halve the zucchini and first slice lengthways with a peeler, then cut the slices into long, thin strips.
4. 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.
5. Add the zucchini strips to the sauce and simmer for another 4 minutes. Tie with sauce binder if necessary.
6. Drain the spaghetti and serve with the sauce.