Creamy Lemon Spaghetti with Walnut-Basil Topping

Name: Creamy Lemon Spaghetti with Walnut-Basil Topping with mini Roma tomatoes, courgette & spinach
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; ½ piece Lemon; 100 g Spinach; 2 teaspoon Balsamic vinegar; 1 tablespoon Olive oil; ½ piece Low sodium vegetable stock cube; to taste Salt and pepper

with mini Roma tomatoes, courgette & spinach

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The herbed cream cheese in this recipe contains aromatics like chives, parsley and garlic, making this dish creamy with an extra boost of flavour!

Tags:

Veggie

•Extra Veggies

Allergens:

Melk (inclusief lactose)

•Noten

•Walnoten

•Tarwe

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: Noten, Walnoten May be present: Noten, Pinda's, Sesamzaad)

90 g

Spaghetti

(Contains: Tarwe May be present: Mosterd, Soja, Ei)

¼ piece

Lemon

50 g

Spinach

Not included in your delivery

1 teaspoon

Balsamic vinegar

½ tablespoon

Olive oil

¼ piece

Low sodium vegetable stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3059 kJ

Calories731 kcal

Fat31.9 g

Saturated Fat12.3 g

Carbohydrate80.5 g

Sugar14.7 g

Dietary Fiber12.1 g

Protein27.3 g

Salt1.1 g

Potassium689.3 mg

Calcium111 mg

Iron2.6 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. Reserve some of the pasta water, 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 the spinach and fry for another 3 - 4 minutes, then crumble in the stock cube (see pantry for amount).

Juice the lemon into a small bowl. Add the cream cheese and half of the cheese, then mix well to combine.
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 garnish.

Transfer the spaghetti to the vegetables, along with the cream cheese mixture, the balsamic vinegar and a splash of pasta water as needed.
Mix well to combine and season to taste with salt and pepper.
Serve on deep plates and garnish with the walnut-basil topping.