Zucchini Spaghetti with Cream Cheese Sauce

Last Updated on December 6, 2024

Cucumber spaghetti grated with a special vegetable spaghetti peeler, fried in oil on an onion base, seasoned with your favorite spices or herbs, finally served topped with cream-cheese sauce and sprinkled with grated hard cheese.

Ingredients:

Rule for 2 servings: 3 pcs smaller zucchini 1 pc onion 1-2 pcs garlic cloves favorite spices or herbs: Basil, oregano, grilling spices for Vegetable Recipes…. oil salt For the cream cheese sauce: 100-120 g Niva cheese 1 tsp dried broth powder 2 dcl water 1 dcl cream 1 pc small onions salami to thicken Other: grated cheese for garnish

Procedure:

Use a special scraper to cut your zucchini spaghetti (you can also use a regular scraper or carefully cut it with a knife, but that’s pretty laborious!).

Fry the onion sliced into thin slices in oil together with finely chopped garlic, add the prepared zucchini noodles, stir gently, season with your favorite spices, let the zucchini spaghetti soften.

Finally salt the spaghetti, not before, otherwise the zucchini will let a lot of water, remove the pan from the heat.

Pour the cream-cheese sauce over the zucchini spaghetti and sprinkle with grated cheese while still hot, serve immediately.

Preparation of the cream-cheese sauce:

In a deep frying pan, fry the onion cut into thin slices in a little oil.

Simmer the onions with water, season the broth with stock, simmer for a while

Soften the sauce base with cream, warm it through and finally add the grated cheese.

Thicken the sauce, which is still stirring, with a little bit of salted salt mixed in a little cold water.

Let the sauce bubble for a little while and serve.