Creamy Pesto Spaghetti with Courgette

Name: Creamy Pesto Spaghetti with Courgette with mini Roma tomatoes & walnut-basil topping
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 piece Red onion; 1 piece Garlic; 1 piece Courgette; 200 g Mini Roma tomatoes; 50 g Grated Gouda; 50 g Herbed cream cheese; 10 g Fresh basil; 20 g Chopped walnuts; 180 g Spaghetti; 40 g Green pesto; 2 teaspoon Balsamic vinegar; 1 tablespoon Olive oil; to taste Salt and pepper

with mini Roma tomatoes & walnut-basil topping

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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.

Tags:

Veggie

Allergens:

Melk (inclusief lactose)

•Walnoten

•Tarwe

•Cashewnoten

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

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

Energy (kJ)3390 kJ

Calories810 kcal

Fat42.4 g

Saturated Fat13.3 g

Carbohydrate78.6 g

Sugar14 g

Dietary Fiber8.2 g

Protein26 g

Salt0.9 g

Potassium418.9 mg

Calcium23.5 mg

Iron0.6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan

•Grater

•Casserole

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.