The spaghetti with zucchini and walnut cream is a simple dish yet rich in flavors, perfect for those who desire a light and nutritious meal. This recipe blends the delicacy of zucchini, transformed into a velvety cream, with the intense taste of walnuts, creating a balance of textures and aromas that delights the palate. Ideal for a summer lunch or a quick dinner, this dish is not only tasty but also colorful and healthy, thanks to the use of fresh, seasonal ingredients. A creamy pasta with an all-vegetable sauce suitable for everyone. If you don’t like walnuts, try making the pasta with zucchini and hazelnut cream. If, like me, you love spaghetti, try the zucchini carbonara or the spaghetti with bell pepper cream. Also delicious are the spaghetti with tuna and lemon (I use vegan tuna) or the spaghetti with tuna (vegan) tomatoes, and olives.
Let’s get to work and prepare the spaghetti with zucchini and walnut cream.
OTHER QUICK FIRST COURSES
Spaghetti with fresh tomatoes and mozzarella
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the spaghetti with zucchini and walnut cream recipe
- 11 oz spaghetti
- 2 zucchini
- 2 tbsps chopped celery, carrot, and onion
- 3 tbsps extra virgin olive oil
- 3 oz cherry tomatoes
- to taste salt and pepper
- 2 oz walnuts
- A few leaves basil
Tools
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- Pan
- Immersion Blender
Steps for preparing the spaghetti with zucchini and walnut cream
First, prepare a chopped mix of celery, carrot, and onion. Wash and dice the zucchinis. Sauté the chopped mix with the oil, add the zucchinis, halved cherry tomatoes, salt, and pepper. Cook for about ten minutes until the zucchinis are tender.
Place the vegetables in a tall container. Add the walnuts and blend with an immersion blender until creamy. I flavored it with basil, but you can use any herb you prefer.
Boil the spaghetti and drain them two or three minutes before the time indicated on the package. Toss them in a pan with the zucchini cream, adding some pasta cooking water, and adjust the salt and pepper. Serve it.
Storage
You can prepare the zucchini cream one or two days in advance and store it in the fridge.
