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A healthy pasta with heavenly flavours: Zucchini spaghetti is here!

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For all the health enthusiasts, this quick refreshing spaghetti is a saving grace. Make it healthy and gluten-free with these good to great techniques:

Cutting | Sauteing | Seasoning | Whisking

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Heena Vallecha's picture
Heena Vallecha

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Zucchini Spaghetti Recipe:

Ingredients

For red pasta sauce

  • Fortune Sunflower Oil (1 tbsp)
  • Chopped onions (1/3 cup)
  • Garlic paste (1 tbsp)
  • Fresh tomato puree (1 cup)
  • Canned tomato puree (½ cup)
  • Sugar (1 tsp)
  • Red chilli powder (1 tsp)
  • Salt to taste
  • Oregano (1 tsp)
  • Red chilli flakes (1 tsp)
  • Basil leaves (2 tbsp)

For white pasta sauce

  • Fortune Sunflower Oil (1 tbsp)
  • Whole wheat flour (1 tbsp)
  • Milk (500 ml)
  • Salt to taste
  • Oregano (½ tsp)
  • White pepper powder (½ tsp)

For further cooking

  • Fortune Sunflower Oil (1 tbsp)
  • Salt to taste
  • Black pepper for seasoning
  • Cherry tomatoes (1/3 cup)
  • Parmesan cheese (1 tbsp)

For zucchini spaghetti

  • Zucchini (3-4 nos.)
Method

For zucchini spaghetti:

  • Technique in focus #1: Make zucchini spaghetti
  • Wash and clean the zucchini well. Using a mandoline slicer, cut it into thin slices and till the core appears. You may also use a kitchen knife.
  • Now stack the zucchini slices and roll them gently.
  • Cut into thin strips to make spaghetti-like zucchini.

For red pasta sauce:

  • Set a pan on medium heat and add Fortune Sunflower Oil.
  • Add chopped onions, garlic paste and sauté for 2–3 mins.
  • Now add fresh tomato puree and canned tomato puree, sugar, red chilli powder, salt, oregano, red chilli flakes, basil leaves and cook for 10–15 mins while stirring.

For white pasta sauce:

  • In another pan add Fortune Sunflower Oil.
  • Technique in focus #2: Use whole wheat flour instead of refined flour. Whole wheat flour is a healthier option.
  • Now add whole wheat flour and stir for half a minute. Do not brown the flour.
  • Next, add milk while stirring continuously to avoid lumps.
  • Season with salt, oregano and white pepper powder, stir and cook on low heat for another 2–3 mins.

For further cooking:

  • In a pan, set on medium heat, add Fortune Sunflower Oil and sauté zucchini spaghetti for a minute. Do not overcook.
  • Season with salt and black pepper. Now add red pasta sauce, white pasta sauce and cherry tomatoes.
  • Stir and cook for just 2–3 mins.
  • Add some grated parmesan cheese and serve hot with some toasted multi-grain bread.