Description
A flavourful pasta dish with a spicy cream cheese sauce
Ingredients
- 3 medium zucchini
- 1 medium yellow onion
- 2 garlic cloves
- 2cm fresh ginger
- 1–2 chilis
- 1 tablespoon olive oil
- 1 teaspoon salt
- 60ml white wine (1/4 cup)
- 365g cream cheese (1 and 1/2 cups)
- 1 teaspoon fresh lemon zest
- 400g spaghetti noodles (14oz)
- parsley for garnishing
Instructions
- Wash and spiralize the zucchinis. Finely chop the onion and mince the garlic. Peel and grate the ginger and finely chop the chilis.
- Add olive oil to a large skillet and sauté the onion, garlic, ginger and chilis on high heat for about 2 minutes, until soft.
- Add the zucchini, season with salt and continue sautéing for about 6 minutes, or until soft. In the meantime, prepare your pasta according to package instructions.
- Deglaze the zucchini with white wine and bring briefly to a boil. Reduce the heat and add in the cream cheese and lemon zest and stir until smooth.
- Lastly add in the noodles and combine everything together well. Taste and add more salt if necessary.
- Garnish with parsley and serve immediately.
Notes
Store any leftovers in an airtight container in the fridge for up to 3 days.