09/13/2016Pasta - Main courses

Spaghetti with zucchini flowers and hazelnut cream

Name: Spaghetti with zucchini flowers and hazelnut cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 250 g spaghetti; 6 zucchini flower; 1 onion; 150 g cherry tomatoes; basil; olive oil; salt; pepper; 30 g plant-based margarine; 1 tbsp cornstarch; 2 tbsp hazelnut powder; 200 mL plant-based milk; 100 mL plant-based cream

Servings

Ingredients

Cups

-spaghetti 250 (g)
-zucchini flower 6
-onion 1
-cherry tomatoes 150 (g)
-basil
-olive oil
-salt
-pepper

Hazelnut Cream

-plant-based margarine 30 (g)
-cornstarch 1 (tbsp)
-hazelnut powder 2 (tbsp)
-plant-based milk 200 (mL)
-plant-based cream 100 (mL)

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Steps

Prepare the garnish: Peel the onion and slice it into thin strips. Heat a little oil in a pan and sauté the onion in it. Add the whole cherry tomatoes and let them cook over low heat for 8 minutes, stirring occasionally.
Finish by adding the zucchini flowers and cook for another 5 minutes. Season to taste.
Prepare the cream: melt the margarine in a saucepan. Add the ground hazelnuts and the cornstarch. Cook for one minute, then add the soy milk while whisking. When the sauce thickens, turn off the heat and add the cream. Season to taste.
Boil the pasta in salted water. Drain it and mix with the cream and topping. It's ready ;)