Spaghetti with zucchini and lemon is a refreshing lunch for hot days. We show you a simple recipe for a vegan pasta dish.
Spaghetti with Zucchini is an easy summer lunch – Zucchini is available from June to Octoberin season. Thanks to the lemon zest and basil, the pasta dish tastes wonderfully aromatic and fresh. In addition, the dish does not contain animal ingredients and is therefore also suitable for a vegan diet.
By the way: Of course, you can also prepare the recipe with other pasta instead of spaghetti, for example whole wheat pasta.
Summer-light recipe: spaghetti with zucchini and lemon
(Photo: CC0 / Pixabay / Marisa_Sias)
Spaghetti with zucchini and lemon
- Preparation: about 30 minutes
- Cooking time/cooking time: about 20 minutes
- People: 4 servings
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2
shallots
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1
Chili pepper (optional)
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3 tbsp
olive oil
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3 toes
garlic
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600g
eggplant
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150 g
vegan cream cheese
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150 ml
white wine or vegetable broth
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300g
pasta
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1
organic lemon
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1 bunch
basil
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salt and pepper
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1 handful
pine nuts
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Finely chop the shallot and chili and fry them in hot water olive oil on.
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Finely chop the garlic and slice the zucchini. Add both to the fried onions and let the ingredients simmer for a few more minutes.
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Stir in vegan cream cheese and deglaze with white wine or vegetable stock. By the way: Vegan cream cheese you can also do it yourself.
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Meanwhile, cook noodles in salted water according to package directions.
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Add the rind of half an unwaxed lemon to the vegetables and let everything simmer for a few minutes until the courgettes have reached the desired consistency.
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Tip: Remove about two-thirds of the vegetable mixture from the pan and puree. Then mix the sauce back into the rest of the vegetables. This way you get a creamy pasta sauce.
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Let the sauce simmer until you reach the desired consistency or add a little more pasta water if necessary.
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Finely chop the basil and add to the sauce with lemon juice. Season with salt and pepper.
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Drain the noodles and mix them into the pasta sauce. Roast pine nuts pan without fat and sprinkle it over the finished dish.
Spaghetti with zucchini: cooking tips
(Photo: CC0/Pixabay/ReadyElements)
- The easiest option: For an even lighter version of zucchini spaghetti, you can boil some of the pasta zoodles exchange.
- Replacing cream cheese: If vegan cream cheese is not available, it can be omitted and replaced with, for example, some pesto. Alternatively, you can stew a handful of cashews with the vegetables and then puree them. It also makes the sauce nice and creamy.
- Quality organic ingredients: It is best to buy ingredients for spaghetti with zucchini in organic quality. So you can ensure that the chemical-synthetic pesticides into food and the environment and supports it organic farming. Strong organic sealants are offered, for example, by products from demeter, natural land and organic land.
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