The light and surprising first course that is ready in 10 minutes!
This creamy pasta with zucchini and almond cream is a light, healthy, and super quick summer recipe. Perfect when you want a fresh and nutritious dish, but don’t want to spend too much time cooking.
The cream is made by blending raw zucchini with extra virgin olive oil and 100% natural almond cream, so without added sugars or other ingredients. A pinch of salt and some pasta cooking water are enough to obtain a creamy, enveloping, and surprisingly tasty sauce.
To make the dish more visually appealing and add a contrast of textures and flavors, I added grilled yellow zucchini on the pasta: the result is not only beautiful to look at but also delicious to taste.
As a base, I used spelt pasta, an ideal choice for those following a balanced diet: it has a good fiber content, is easier to digest than classic durum wheat, and has a flavor that pairs perfectly with the natural sweetness of zucchini.
The raw zucchini and almond cream is also very useful for other uses: you can use it as a base for bruschetta, flatbreads, or bowls.
In short, if you’re looking for a fresh, fast, healthy, and visually appealing first course, the creamy pasta with raw zucchini and almond cream is the right choice.
READ THE FAQ AND TIPS AT THE BOTTOM OF THE RECIPE
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: No Cooking
- Cuisine: Vegetarian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 1 zucchini (green)
- 1 tbsp almond cream (100% natural without sugars)
- 1 tbsp extra virgin olive oil
- 3.5 oz yellow zucchini
- water (from the pasta cooking)
- salt
- pepper
- basil
- 6 oz pasta (spelt or other type)
Tools
- Blender
Steps
Wash, trim, and cut the green zucchini; place it in the blender’s beaker and season with oil.
Add the boiling pasta water (already salted) and blend until a cream is obtained. For best results, add the water gradually.
Heat the pan with a drizzle of oil and add the zucchini cream; at the first boil, add the almond cream and mix.
Cut the yellow zucchini into rings and grill them.
Add the al dente pasta to the pan, keeping aside a few ladles of water to add for creaminess. Check if it needs salt and season with grilled yellow zucchini and basil leaves. If desired, add a generous sprinkle of pepper.
Tips:
Blend the cream well until smooth, then heat it for a few minutes in a pan with a drizzle of oil.
Use cooking water to adjust the creaminess, but only at the end.
Add a few drops of lemon for a fresh and light touch.
Variations:
With pistachio cream for a more intense version.
With whole grain or gluten-free pasta.
With crispy tofu or legumes to increase protein intake.
With a mix of fresh herbs (mint, basil, parsley).
FAQ (Frequently Asked Questions)
Can I use another cream instead of almond cream?
Yes, cashew cream, light tahini, or roasted hazelnut cream (unsweetened) can also work, but the flavor will change slightly.
Is it okay with only green zucchini?
Of course! The yellow ones add a color touch but are not mandatory.
Is it necessary to grill the garnish zucchini?
Grilled ones make the dish more complete both visually and taste-wise.
