Zucchini and carrot spaghetti with walnut cream, a very colorful, tasty, easy, and quick vegetarian first course to prepare for lunch and dinner. They are also excellent as a lunch to enjoy at work, because thanks to their lightness they do not weigh you down. The so-called “spaghetti” of zucchini and carrots are easily obtained with a special tool. It is a new and different way to present, prepare, and enjoy some vegetables, also suitable for children who generally do not like vegetables. The vegetable spaghetti can be served both hot and cold and seasoned with any type of sauce and condiments based on meat, fish, legumes, spices, etc…
- Difficulty: Very easy
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2.2 lbs zucchini
- 3 carrots
- 1 oz walnuts
- 2 tbsps Pecorino Romano (optional)
- to taste extra virgin olive oil
- 2 tbsps Parmesan (optional)
- to taste fine salt
- 1 clove garlic
- 1 grind of white pepper
Tools
- 1 Spiralizer
Preparation
Let’s prepare the walnut cream. In a blender, place the walnut kernels with the grated cheeses and pulse to avoid overheating the walnuts, which would release their oil, until they are reduced to crumbs (if possible, place the walnuts and the blender jug in the freezer for 20 minutes before using them).
At this point, add the pepper, the garlic (with the inner sprout removed) and continue blending, drizzling in a little extra virgin olive oil until a thick mixture is obtained.
The cream can be diluted with a little of the salted cooking water from the vegetable spaghetti later; this way, we will avoid adding more oil. Adjust the salt if you deem it appropriate.
Bring water to a boil in a pot; meanwhile, prepare a large bowl with cold water in which you will have dissolved a pinch of fine salt.
Wash and trim both the zucchinis and carrots and, with the appropriate tool, make the “spaghetti”.
As soon as the water starts to boil, salt it with coarse salt and bring it back to a boil.
At this point, drop the vegetable spaghetti in and, over high heat, blanch them for only 15 seconds, without waiting for the water to return to a boil.
After the time has elapsed, drain them well and plunge them into the bowl of cold water and salt. This will fix the color and stop the cooking, ensuring that the spaghetti remains firm and crunchy.
Drain the zucchini and carrot spaghetti well from the cold water and season them with the walnut cream.
