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🍽️ Spicy Zoodles with Baked Cream Cheese, Pesto, and Cashew-Sesame Crunch

610 kcal · 30 min · 4 servings

Ingredients

• lemon 1 pc.
• basil, fresh 20 g
• mint, fresh 15 g
• zucchini 2 pc.
• cream cheese, plain 250 g
• honey 20 g
• chili, ground pinch
• salt pinch
• pepper, black ground pinch
• butter 1 tbsp
• cashew nuts 40 g
• sesame, white 15 g
• kritharaki pasta 300 g
• peas, frozen 300 g
• olive oil 3 tbsp

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the lemon thoroughly.
3. 3. Grate about one teaspoon of lemon zest.
4. 4. Cut the lemon in half.
5. 5. Squeeze the juice from one of the halves.
6. 6. Cut two thin slices with a thickness of about 0.5 centimeters from the other half.
7. 7. Wash the basil and mint.
8. 8. Dry the herbs with a kitchen towel.
9. 9. Separate the leaves from the stems.
10. 10. Wash the zucchini.
11. 11. Remove the ends of the zucchini.
12. 12. Grate the zucchini coarsely.
13. 13. Place the cream cheese on a baking sheet lined with baking paper.
14. 14. Spread the honey over the cream cheese.
15. 15. Sprinkle the grated lemon zest over it.
16. 16. Add the chili pepper.
17. 17. Season everything with salt and pepper.
18. 18. Bake the cream cheese in the oven for about 20 minutes.
19. 19. Bring about two liters of salted water to a boil in a pot.
20. 20. Melt one tablespoon of butter in a pan over medium heat.
21. 21. Roast the cashew nuts and sesame seeds for about two minutes.
22. 22. Remove the pan from the heat as soon as the nuts are golden brown.
23. 23. Fry the lemon slices in the same pan on both sides for about two minutes each.
24. 24. Fry the slices until they are lightly browned.
25. 25. Place the lemon rings in a tall container to cool down.
26. 26. Cook the Kritharaki pasta in the salted water for about five minutes.
27. 27. Add the zucchini and peas to the pasta.
28. 28. Remove the pot from the stove.
29. 29. Let the ingredients sit in the pot for about two to three minutes.
30. 30. Add the basil and mint to the cooled lemon rings.
31. 31. Add three tablespoons of olive oil.
32. 32. Add two tablespoons of cold water.
33. 33. Add the previously squeezed lemon juice.
34. 34. Add three pinches of salt.
35. 35. Puree all ingredients into a pesto.
36. 36. Place the zucchini, peas, and pasta in a colander.
37. 37. Let everything drain well.
38. 38. Mix the drained ingredients in the pot with the pesto.
39. 39. Take the baked cream cheese out of the oven.
40. 40. Serve the zoodles with the baked cream cheese.
41. 41. Sprinkle the dish with the cashew-sesame crunch.

Nutrition per serving

• kcal: 610
• Protein: 19 g · Fett/Fat: 36 g · Carbs: 52 g