🍽️ Zucchini Noodles with Walnut Cheese Sauce

Name: Zucchini Noodles with Walnut Cheese Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: Salt pinch; Zucchini 6 pcs.; Onions, yellow 1 pc.; Walnut kernels 80 g; Olive oil 2 tbsp; Vegetable broth 400 ml; Whipping cream 200 g; Gorgonzola 200 g; Pepper, black ground pinch; Balsamic vinegar, light 1 tbsp

494 kcal · 30 min · 4 servings

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Ingredients

Salt pinch
Zucchini 6 pcs.
Onions, yellow 1 pc.
Walnut kernels 80 g
Olive oil 2 tbsp
Vegetable broth 400 ml
Whipping cream 200 g
Gorgonzola 200 g
Pepper, black ground pinch
Balsamic vinegar, light 1 tbsp

Instructions

1. In a large pot, bring about 3 liters of salted water to a boil and cover. Wash the zucchini thoroughly, remove the ends, and cut into thin strips using a spiralizer or a vegetable peeler. Halve the onions, peel them, and chop finely. Coarsely chop the walnuts.
2. Preheat a pan over medium heat and toast the walnuts without fat for about 2 minutes. Then remove the walnuts from the pan, add the oil, and sauté the onions for about 2 minutes. Deglaze with broth and let simmer for 5 minutes.
3. In a tall container, puree the walnuts, reserving 2 tablespoons, together with the cream. Add the walnut cream to the onions and bring to a boil. Cube the Gorgonzola and let it melt in the sauce. Season with salt, pepper, and vinegar.
4. Cook the zucchini noodles in the boiling salted water for about 3 minutes. Then drain the zucchini noodles, let them drain well, and serve with the sauce. Sprinkle with the remaining walnuts and serve. Enjoy your meal!

Nutrition per serving

kcal: 494
Protein: 11 g · Fett/Fat: 43 g · Carbs: 15 g