If you’re looking for an original idea to transform a classic, Creamy Zucchini and Walnut Spaghetti is the recipe that will revolutionize your lunches. It’s not the usual pasta with vegetables: the secret here lies in transforming the sauce into a thick and enveloping zucchini and walnut cream, capable of perfectly blending with the pasta without the use of cream or butter. Thanks to the crunchy note of the nuts and the aroma of fresh basil, these Creamy Zucchini and Walnut Spaghetti will conquer even the most demanding palates.
If like me you love spaghetti, try the zucchini carbonara or the spaghetti with pepper cream. Also delicious are the spaghetti with lemon tuna (I use vegan tuna) or the spaghetti with vegan tuna, tomato and olives.
Let’s get to work and prepare spaghetti with zucchini and walnut cream together.
OTHER QUICK FIRST COURSES
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for Creamy Zucchini and Walnut Spaghetti Recipe
- 11 oz spaghetti
- 2 zucchini
- 2 tbsp chopped celery, carrot, and onion
- 3 tbsp extra virgin olive oil
- 80 g cherry tomatoes
- to taste salt and pepper
- 1/2 cup walnuts
- A few leaves basil
Steps for Preparing Creamy Zucchini and Walnut Spaghetti
To start, pay attention to the flavor base: prepare a very fine chop of celery, carrot, and onion. Thoroughly wash the zucchini and cut them into regular chunks to ensure even cooking. In a large pan, sauté the chop with the extra virgin olive oil, then add the zucchini and halved cherry tomatoes. Season with salt and pepper and cook for about ten minutes over medium heat: the vegetables should be soft and well-flavored to blend properly.
Once the vegetables are ready, transfer them to a tall-sided jug. Add the shelled walnuts and blend everything with an immersion blender. Turn on the appliance until you get a smooth consistency and a velvety cream. At this stage, you can add fresh basil leaves to scent the mixture, or opt for the aromatic herb of your choice (such as mint or thyme) to give a personal touch to the dressing.
The third technical step is crucial for the success of the dish: boil the spaghetti in plenty of salted water, but make sure to drain them two or three minutes before the time indicated on the package. Transfer the pasta to the pan along with the previously prepared zucchini and walnut cream. Turn the heat to low and start tossing the spaghetti, gradually adding the pasta’s own cooking water. This step will allow the starch to bind with the walnut fats, creating a perfect emulsion.
After adjusting with salt and pepper, continue to toss the pasta until you see a sort of “creamy” sauce forming that coats each spaghetti strand. Serve your Creamy Zucchini and Walnut Spaghetti hot, completing each plate with an additional fresh basil leaf and, if desired, some coarsely crumbled walnut pieces to echo the crunchy component. Serve immediately to enjoy the maximum silkiness of the sauce.
Tips for Perfect Results
Cooking water: Never forget to save a couple of ladles of cooking water. It’s the “magic” ingredient that transforms a thick cream into a fluid and velvety sauce that doesn’t dry out.
Quality walnuts: If you have time, lightly toast the walnuts in the pan for a minute before blending them: this step will release essential oils making the flavor even more intense.
Al dente pasta: The double cooking (boiling and pan-frying) requires that the pasta is drained very al dente, otherwise it will be overcooked on the plate.
Creative Variations
Savory version: Add a tablespoon of grated Pecorino Romano to the cream for a more intense and typically Mediterranean flavor boost.
Extra crunchy touch: Instead of blending all the walnuts, leave some whole to add at the end for an even more pronounced contrast of textures.
Summer alternative: If you don’t like cherry tomatoes, you can replace them with zucchini flowers directly in the cream for a higher note of sweetness.
Storage and Planning
In the refrigerator: You can store the zucchini and walnut cream separately for about 24 hours. Once dressed, the pasta tends to dry out, so it’s best consumed immediately.
Planning: The vegetable chop and cream can be prepared in advance, making this recipe an excellent solution for a quick yet impressive lunch.
Recovery: If there is leftover pasta, you can reheat it in the pan the next day by adding a splash of plant milk or hot water to restore creaminess.
Now it’s your turn!
Creamy Zucchini and Walnut Spaghetti demonstrate that with simple ingredients you can create a restaurant-quality dish. It’s a versatile recipe open to many interpretations. Which aromatic herb would you choose to flavor your cream? Do you like the crunchy note of walnuts or would you prefer to try with pine nuts? Let me know in the comments, your opinion is valuable for our vegetarian community!
FAQ (Frequently Asked Questions)
Can I use another type of pasta?
Of course! This cream is also perfect with trofie or mezze maniche, which capture the sauce very well.
Can it be made without sautéing?
Yes, you can stew the vegetables with a little water if you prefer a lighter version, but the initial sauté gives an unparalleled aroma.
How to prevent the cream from turning dark?
Add a basil leaf only at the end and blend quickly to prevent oxidation from darkening the bright green of the zucchini.
