Spaghetti with Zucchini Sauce
ekilu Team
ingredients
8
Difficulty
Easy
Time
15'
2 servings
Fresh ingredients
zucchini
1/2 unit
leek
1/2 unit
garlic
2 cloves
Pantry ingredients
spaghetti
7 oz
milk
1 cup
olive oil
2 tbsp
salt
1 pinch
black pepper
1 pinch
Instructions
1
Cook the spaghetti in a pan of boiling water with salt according to the instructions on the package.
2
In the meantime, mince the garlic and leek. Put into a skillet with olive oil. Cook over medium heat, stirring often.
3
Cut the zucchini into small dice. When the garlic and leek have colored, add the zucchini to the skillet.
4
When the zucchini has also colored, add the milk, still over medium heat, and let reduce and thicken a little. Season with salt and pepper and adjust the seasoning if necessary.
5
Once the milk has thickened, transfer the contents of the skillet to a blender or food processor and blend to a smooth sauce. Then pour the sauce over the cooked spaghetti and mix well.
Tips & Tricks
For a 100 percent vegan dish, you can use plant-based milk. And for a divine texture, why not try plant-based cream instead? You’ll be amazed at at the result.
And to make this recipe a little healthier and more original, use whole-wheat spaghetti or a whole-grain pasta and take it to the next level.
If you want the color of your sauce to be a little more intense, add a couple of spinach leaves when blending the sauce. They give the sauce a slightly earthier flavor and a splash of extra color.
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