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Spaghetti zucchini with pumpkin cream and dried tomatoes

ingredients

servings

2

Spicy paprika

to taste

Iodized salt

to taste

Black pepper

to taste

Vegetable cooking cream, glutenfree

100 grams

Margarine

1 spoon

Pumpkin

250 grams

Whole wheat spaghetti

100 grams

Courgette

2 unit

first courses from Italy

Spaghetti zucchini with pumpkin cream and dried tomatoes

Spaghetti zucchini with pumpkin cream and dried tomatoes

vegan with gluten source of C vitamins high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spaghetti zucchini with pumpkin cream and dried tomatoes

The taste of pasta with very few carbohydrates!

Spaghetti zucchini with pumpkin cream and dried tomatoes step 1

step 1

Cut the pumpkin into pieces and fry with oil and onion. Add pepper, hot paprika and salt.

Spaghetti zucchini with pumpkin cream and dried tomatoes step 2

step 2

Boil water and cook the whole wheat spaghetti. When al dente, add the spaghetti with zucchini. Cook for another 5 minutes. Drain and leave in the colander until the completion of seasoning.

Spaghetti zucchini with pumpkin cream and dried tomatoes step 3

step 3

Blend the pumpkin, put it back in the pan and add margarine and cream. Cook a little longer and mix everything.

Spaghetti zucchini with pumpkin cream and dried tomatoes step 4

step 4

If necessary, cook all over again and add a little grated cheese to make it more tasty.

Spaghetti zucchini with pumpkin cream and dried tomatoes step 5

step 5

Chop the tomatoes and add them to the end.

Spaghetti zucchini with pumpkin cream and dried tomatoes step 6

step 6

Enjoy your meal!

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