The creamy zucchini spaghetti is the ultimate quick dinner first course, able to transform a few simple ingredients into a gourmet experience. In this tasty recipe, the enveloping texture of the spreadable cheese pairs with the freshness of pan-sautéed zucchini, while a final touch of walnuts provides a crunchy, autumnal note. It is a vegetarian main dish that wins you over with its balance of flavors: the sweetness of the softened onion and the character of black pepper create an irresistible union, perfect for a family lunch or an impromptu dinner with friends.
Other first courses with zucchini to try like the melty zucchini risotto, baked rice with zucchini, green lasagna with zucchini and ricotta or the zucchini carbonara.
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OTHER RECIPES WITH SPAGHETTI
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for your spaghetti
- 11 oz spaghetti
- 3 zucchini
- 1/2 cup walnuts
- 3.5 oz cream cheese (Philadelphia)
- 1 onion
- to taste chopped parsley
- to taste salt and pepper
- to taste extra virgin olive oil
Steps to prepare spaghetti with zucchini cream
First, chop the onion and sauté it in a pan with a generous drizzle of extra virgin olive oil and a splash of water, letting it stew until translucent and tender. Meanwhile, wash and cut the zucchini into small, regular dice. Add the zucchini to the onion, season with salt and pepper and sauté over high heat for a few minutes. They should remain firm and a bright green so they keep their properties and a pleasant texture in the finished dish.
While the pasta cooks in salted boiling water, remove about half of the zucchini from the pan. Transfer them to a blender and add the walnuts and the cream cheese, adding a generous ladle of pasta cooking water to help the process. Blend until you obtain a thick, lump-free cream. Combine the cream with the remaining whole zucchini in the pan, mixing well off the heat; this contrast between a creamy part and a firm dice is essential for the success of the dish.
Drain the spaghetti a couple of minutes before the time indicated on the package, making sure to reserve a little cooking water. Pour the pasta directly into the pan with the sauce and toss with the sauce over medium heat. Add another splash of the pasta cooking water and a drizzle of extra virgin olive oil at the end: this technical step allows the starch to bind perfectly to the cream, making your spaghetti with zucchini cream glossy and irresistibly creamy.
Turn off the heat and add the finely chopped parsley to bring a fresh note and color. Plate the pasta and finish with a handful of coarsely chopped walnuts and a generous grind of freshly ground black pepper. The chopped walnut is not just a garnish, but the element that guarantees that burst of flavor and crunch necessary to balance the sweetness of the zucchini, making every bite savory and satisfying.
Tips for a perfect result
Managing the water: Pasta cooking water is the magic ingredient; don’t be afraid to add an extra tablespoon if you see the cream drying too quickly while you finish the dish.
Seasonal zucchini: Use small, firm zucchini, which contain less water and seeds, to obtain a cream with a more concentrated and intense flavor.
Cold finishing: For an even silkier creaminess, you can turn off the heat just before adding the last portion of cooking water, avoiding overheating the cheese.
Tasty variations
Saffron note: Dissolve a pinch of saffron in the ladle of water used to blend the cream; it will give the spaghetti with zucchini cream a sunny color and a refined aroma.
Vegan version: Replace the cream cheese with soy cream or silken tofu blended for a 100% plant-based variant that is just as tasty.
Almond variation: If you don’t like walnuts, try replacing them with toasted sliced almonds; the result will be more delicate and slightly sweeter.
Storage
In the refrigerator: You can store the pasta in an airtight container for 24 hours.
Reheating correctly: If you decide to reheat it, do so in a pan with a splash of milk or hot water to restore the elasticity of the cheese cream.
Now it’s your turn!
I bet the aroma of spaghetti with zucchini cream has already filled your kitchen! It’s a dish that always wins you over for its honesty and clean taste. Did you prefer them as they are or did you add some grated cheese at the end for an extra kick? Tell me in the comments, I’m curious to read your impressions!
FAQ (Questions and Answers)
Can I use Romanesco zucchini?
Certainly, they are great for this preparation thanks to their firm texture and slightly nutty flavor.
What type of cream cheese do you recommend?
A robiola or a spreadable cheese like Philadelphia are ideal for their neutral creaminess.
Can I use a different pasta shape?
Yes, mezze maniche or rigatoni penne hold the cream very well, but the spaghetti remain the most elegant choice.
