Creamy Pesto Spaghetti with Courgette
with mini Roma tomatoes & walnut-basil topping
Did you know that walnuts are the only nuts that contains ALA? ALA is a plant-based omega-3 fatty acid that is good for your heart, blood vessels, and brain.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
½ piece
Garlic
½ piece
Courgette
100 g
Mini Roma tomatoes
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
25 g
Herbed cream cheese
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
(May be present: Selderij)
10 g
Chopped walnuts
(Contains: Walnoten May be present: Pinda's, Noten, Sesamzaad)
90 g
Spaghetti
(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)
20 g
Green pesto
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
Not included in your delivery
1 teaspoon
Balsamic vinegar
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of salted water in a pot or saucepan for the spaghetti.
- Chop the onion and crush or mince the garlic.
- Grate the courgette and halve the tomatoes.
- Boil the spaghetti for 10 - 12 minutes, then drain and set aside.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the garlic and onion for 2 - 3 minutes, then add the tomatoes and fry for 3 - 4 minutes.
- Add the courgette and fry for another 3 - 4 minutes.
- In a small bowl, combine the cream cheese and the pesto with half of the cheese.
- Finely chop the basil and transfer to another small bowl.
- Add the walnuts and the rest of the cheese, then mix well to combine.
- Set aside to use later as a garnish.
- Transfer the spaghetti to the vegetables, along with the cream cheese mixture and the balsamic vinegar.
- Mix well to combine and season to taste with salt and pepper.
- Serve on deep plates and garnish with the walnut-basil topping.
Did you know... walnuts are the only nuts which provide ALA, a plant-based omega 3 fatty acid which benefits cardiovascular health. Other sources of ALA are flax seeds and soy oil.
