breakfast
22% cream
Spaghetti with zucchini
Ingredients
Zucchini
130 g
Oyster mushrooms
30 g
Cauliflower
30 g
Edamame beans (shelled)
10 g
Leek
30 g
Olive oil
60 ml
Salt, pepper
to taste
Cashews
20 g
Method of preparation
- Bake the zucchini at 180 °C until tender.
- Bring water to a boil in a saucepan and add plenty of salt, then blanch the spaghetti and zucchini.
- Spinach sauce: sauté the white part of the leek and the spinach leaves in oil.
- Add cream and spices.
- Bring to a boil and blend thoroughly until smooth.
- Pour the spinach sauce onto a plate, then arrange the spaghetti neatly in a spiral. Arrange the mushrooms and cauliflower florets around the edges. Garnish the dish with pea sprouts and toasted cashews.
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