Creamy Zucchini Pasta (S)

Contains dairy and moderate salicylates

  • 2 zucchinis
  • I cup of cream
  • 1 leek (roughly chopped)
  • 2 spring onions (chopped)
  • I clove of garlic (crushed)
  • 1 tablespoon of butter
  • ¼ teaspoon of citric acid
  • ½ teaspoon of salt
  • Pulse pasta (or preferred spaghetti if gluten tolerant)


  1. Using a peeler, remove the skin from the zucchini and dispose. Peel the remaining zucchini into thin slices
  2. Using a non-stick oven tray (or baking paper) place the zucchini slices on the tray and bake at 150o for 15-20 minutes, until just brown
  3. While zucchini is baking, soften the leek, spring onion, and garlic in butter in a pot
  4. Add cream, salt, and citric acid, stirring through on low heat
  5. Taking the zucchini out of the oven, set 1/3 aside, and mix the rest in with the cream sauce.
  6. Cook pasta per instructions, finishing it in the cream sauce.
  7. Serve pasta, using the remaining zucchini as garnish 

Thanks to Liam for this recipe

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