Spaghetti di zucchine cremosi | Pinkfoodshop

Creamy zucchini spaghetti

Aug 12, 2020Barbara Arlati

This recipe is reserved for those who own a vegetable spiralizer, the name might scare you but in fact it is simply a tool that allows you to obtain "spaghetti" from vegetables.

Thanks to the spiraliser, "real" pasta can be replaced with these healthy and dietary spaghetti and seasoned just as if it were a first course. The following is a delicious recipe that won't make you (too much) regret the semolina pasta.

Ingredients for 2 servings :

  • 3 medium zucchini
  • 1 tablespoon of olive oil
  • 2 shallots finely chopped
  • 4 minced garlic cloves
  • 1 1/2 tablespoons tapioca starch (or potato starch or corn starch, but then use less)
  • 1 tablespoon nutritional yeast
  • 175ml of unsweetened vegetable milk


  1. Trim the zucchini on the sides and with the tool for making vegetable spirals (indispensable in this case, you can find it for less than €20 on Amazon) transform them into spaghetti. Salt abundantly  and put them to lose the water in a colander for at least 15, preferably 30 minutes.
  2. At this point the courgettes should have lost all the water, squeeze them again well with a clean cloth and dry them.
  3. Heat the oil in a large skillet over medium heat. Add the shallot and stir for 5 minutes until translucent at which point add the garlic and cook for 1 more minute.
  4. Sprinkle everything with the starch and yeast and mix well so that no lumps are formed, then add the milk. Keep cooking with stirring until it thickens enough to almost feel a little rubbery.
  5. Add the zucchini noodles and mix them with the sauce, if this is too thick dilute it with a little vegetable milk or water.
  6. Serve the noodles hot, adjusting the salt according to taste

Each serving:

172 calories | 20g Carbohydrates (10g Sugars and 5g Fiber) | 9g Protein | 8g Fat

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