Spaghetti with saffron courgettes with soy cream and pine nuts are a balanced vegan dish, for lunch or dinner. Delicious even cold.
Zucchini lentil spaghetti with soy cream and pine nuts are a fair vegetarian dish, for lunch or supper. Delectable even virus. You may be interested to read savoury vegetable cake recipe/ Moroccan coffee with Cinnamon recipe.
Main course per 4 people
1. Toast the pine nuts in a fat-free pan until they take on a little colour. Obtain from the zucchini long noodles (zoodles) with the spiral vegetable slicer or thin tongues by slicing them lengthwise with the potato peeler. Chop the onion and garlic. Cook the spaghetti al dente in plenty of salted water. Add the zucchini noodles 2 minutes before finishing cooking and cook them with the spaghetti. Drain, collecting a little of the cooking water.
2. Heat the oil in the pan. Sauté the onion and garlic. Add the soy cream, cooking water and saffron. Let it simmer for approx. 2 minutes. Add the spaghetti and zucchini noodles and mix. Season the pasta with salt and pepper. Spread the zucchini spaghetti on the plates. Garnish with pine nuts and cress and serve.
For takeaway: prepare the spaghetti the night before, put them in a lunchbox and leave them in the fridge overnight. The next day, eat them cold or heat them with a little water or soy cream.