Spaghetti in zucchini cream sauce - vegetarian
Time
Preparation time: 10 min.
Cooking or baking time: 15 min.
Total preparation time: 25 min.
For those who like spaghetti and like zucchini like me, this vegetarian dish is for sure:
ingredients
For two people with a good appetite
- 250 g of spaghetti depending on your taste
- 2 medium sized zucchini
- 2 larger onions, diced
- 2 garlic cloves, diced
- olive oil
- 200 ml vegetable broth
- 200 ml of wine
- 1/2 cup cream or creme fraiche
- Italian herbs: oregano, thyme, rosemary
- pepper and salt
preparation
- In a large, coated pan, the onions and garlic in hot olive oil glassy, they may also be very light brown. Put on a plate. (If they stayed with them all the time, they would be overcooked for me, but of course anyone can handle it as they like.)
- In the meantime, wash the courgettes thoroughly, dry them, quarter them in length and cut out the watty interior. Fry in hot olive oil, they may also be a little brownish (see photo), the roast aroma is always good! Salting and peppering.
- Put the spaghetti in plenty of boiling and well-salted water.
- Deglaze with the wine (if you do not like wine, or cook for children, leave out and increase the liquid in the vegetable broth).
- Add half of the vegetable stock and the creme fraiche. Season with the Italian herbs. Who has, takes fresh. I also often use oiled Italian herbs. Depending on the consistency of adding the vegetable broth, I usually need the whole amount, but depends on the quantity and consistency of the zucchini. Add the onion and garlic again. The sauce should be creamy.
- When the spaghetti is cooked, drain through a sieve and immediately, without waiting, put into the pan with the zucchini sauce and mix well.
- Serve on plates and enjoy. Good Appetite!
