Spaghetti does not only go together with tomato sauce. Here’s a different and tasty way to prepare it, with spiralized zucchini and carrots, chopped tomatoes, and soy cream.
Use whole wheat spaghetti to add a nutty flavor to your dish.
- 170 gr whole wheat spaghetti
- 1 medium-sized zucchini
- 1 carrot
- 1 Italian tomato
- 1 tablespoon olive oil
- 1 garlic clove
- 1/4 cup soy cream
- 1/2 teaspoon vegetable powder
- Pinch of pepper
- Pinch of parsley
Add water with a pinch of coarse salt to a large pasta pot and bring to the boil. In the meanwhile, peel and thinly slice the garlic clove. Spiralize the carrot and zucchini. Heat the oil with the garlic in a large skillet. When the garlic starts sizzling, add the zucchini and carrots. Rinse the tomato and coarsely chop it. Add it to the skillet, mix and season with vegetable powder, parsley, and pepper. Cook for 5 minutes, until the zucchini and carrots soften.
Add the soy cream. Cook for another 2-3 minutes and then turn off the heat. When spaghetti are “al dente”, drain and toss into the skillet with the sauce. Stir well to incorporate the vegetables.
Transfer to the serving plates while hot.