Creamy Lemon Spaghetti with Walnut-Basil Topping
with mini Roma tomatoes, courgette & spinach4.0(182)
Calories
:
731 kcalProtein
:
27.3g proteinDifficulty
:
MediumVeggie
Extra Veggies
Allergens:
- Melk (inclusief lactose)
- Noten
- Walnoten
- Tarwe
- Selderij
- May contain traces of allergens
- Noten
- Pinda's
- Sesamzaad
- Mosterd
- Soja
- Ei
The herbed cream cheese in this recipe contains aromatics like chives, parsley and garlic, making this dish creamy with an extra boost of flavour!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(Contains: Selderij, May contain traces of allergens)
10 g
Chopped walnuts
(Contains: Noten, Pinda's, Sesamzaad, May contain traces of allergens, Noten, Walnoten)
90 g
Spaghetti
(Contains: Mosterd, Soja, Ei, May contain traces of allergens, Tarwe)
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
1
- 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.
2
- 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).
3
- 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.
4
- 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.
