Creamy Lemon Spaghetti with Walnut-Basil Topping
with mini Roma tomatoes, courgette & spinach
The herbed cream cheese in this recipe contains aromatics like chives, parsley and garlic, making this dish creamy with an extra boost of flavour!
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: 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
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. 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.
