Delicious recipe for spaghetti with cucumbers, surimi, and white sauce
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Number of servings: 4
I propose a simple and quick recipe, perfect for days when you want to enjoy a light and fresh lunch. The combination of spaghetti with crunchy cucumbers and tasty surimi will bring a touch of innovation to your plate. This recipe is not just a quick meal, but also a delight that will impress any guest.
A bit of history
Spaghetti is a symbol of Italian cuisine, with a rich history spanning centuries. They have become popular worldwide due to their versatility, and the combination with fresh vegetables and light proteins like surimi makes this dish an excellent choice for a balanced diet.
Ingredients
To prepare this recipe for spaghetti with cucumbers, surimi, and white sauce, you will need the following ingredients:
- 400 g spaghetti
- 200 g surimi
- 2 medium cucumbers
- 1 tablespoon butter
- 2 tablespoons flour
- 3 tablespoons sour cream
- Olive oil
- Fresh basil (or dried, as preferred)
- Salt, to taste
- Water
Ingredient details
Surimi is a fish-based product, usually made from white fish meat, which is processed and flavored. It is an excellent source of protein and low in calories. Cucumbers add a crunch and freshness, also being a good source of vitamins. Sour cream, on the other hand, provides a creamy taste and enriches the white sauce. You can experiment with different types of sour cream or even Greek yogurt for a lighter version.
Preparation techniques
1. Boiling the spaghetti: In a large pot, add enough water to cover the spaghetti and add a teaspoon of salt. Place the pot on the heat and, when the water starts to boil, add the spaghetti. Boil according to the package instructions, usually between 8 and 10 minutes, or until al dente. After boiling, drain and save a bit of the cooking water for the sauce.
2. Preparing the vegetables and surimi: While the spaghetti is cooking, peel the cucumbers and cut them into thin sticks. Cut the surimi into cubes. In a large skillet, heat a bit of olive oil over medium heat. Add the cucumbers and sauté for 2-3 minutes until they become slightly soft but remain crunchy. Then add the surimi cubes and continue to sauté everything together for another 2 minutes. Season with a little salt.
3. Preparing the white sauce: In a small saucepan, melt the butter over low heat. Add the flour and quickly whisk to form a roux. It is important to stir continuously to avoid burning the flour. When the roux turns golden, deglaze with a bit of water, stirring constantly until it thins out. Add the sour cream and continue to stir, tasting and adjusting with salt and basil to achieve the desired flavors.
4. Assembly: In a large bowl, combine the drained spaghetti with the cucumber and surimi mixture. Pour the white sauce over and mix well to incorporate all the ingredients. If the sauce is too thick, you can add a little of the spaghetti cooking water to thin it out.
5. Serving: Serve the spaghetti immediately, garnished with fresh basil leaves for a special touch. For added flavor, you can also drizzle some olive oil on top or sprinkle chili flakes for a spicy kick.
Practical tips
- Make sure the spaghetti is cooked al dente, as they will continue to cook a little after you drain them.
- If you don't have surimi, you can substitute it with cooked chicken or shrimp for a similarly delicious result.
- Experiment with different herbs: dill or coriander can add an interesting note.
- You can turn this recipe into a cold dish by adding the ingredients to a salad after they have cooled.
Frequently asked questions
1. Can I use other types of pasta?
Yes, you can use any type of pasta you prefer, such as penne or fusilli.
2. How can I make the sauce even creamier?
Add more sour cream or you can use cream cheese for an even richer sauce.
3. Can I keep leftovers for the next day?
Yes, but it is recommended to keep them in airtight containers in the refrigerator. I suggest reheating on low heat to avoid drying out.
Nutritional values (per serving - estimated)
- Calories: 450 kcal
- Protein: 20 g
- Fat: 15 g
- Carbohydrates: 60 g
- Fiber: 3 g
This recipe for spaghetti with cucumbers, surimi, and white sauce is not only delicious but also quick, perfect for any occasion. So put on your apron and unleash your creativity in the kitchen! Enjoy your meal!
Preparation time: 15 minutes
Cooking time: 15 minutes
Total time: 30 minutes
Number of servings: 4
I propose a simple and quick recipe, perfect for days when you want to enjoy a light and fresh lunch. The combination of spaghetti with crunchy cucumbers and tasty surimi will bring a touch of innovation to your plate. This recipe is not just a quick meal, but also a delight that will impress any guest.
A bit of history
Spaghetti is a symbol of Italian cuisine, with a rich history spanning centuries. They have become popular worldwide due to their versatility, and the combination with fresh vegetables and light proteins like surimi makes this dish an excellent choice for a balanced diet.
Ingredients
To prepare this recipe for spaghetti with cucumbers, surimi, and white sauce, you will need the following ingredients:
- 400 g spaghetti
- 200 g surimi
- 2 medium cucumbers
- 1 tablespoon butter
- 2 tablespoons flour
- 3 tablespoons sour cream
- Olive oil
- Fresh basil (or dried, as preferred)
- Salt, to taste
- Water
Ingredient details
Surimi is a fish-based product, usually made from white fish meat, which is processed and flavored. It is an excellent source of protein and low in calories. Cucumbers add a crunch and freshness, also being a good source of vitamins. Sour cream, on the other hand, provides a creamy taste and enriches the white sauce. You can experiment with different types of sour cream or even Greek yogurt for a lighter version.
Preparation techniques
1. Boiling the spaghetti: In a large pot, add enough water to cover the spaghetti and add a teaspoon of salt. Place the pot on the heat and, when the water starts to boil, add the spaghetti. Boil according to the package instructions, usually between 8 and 10 minutes, or until al dente. After boiling, drain and save a bit of the cooking water for the sauce.
2. Preparing the vegetables and surimi: While the spaghetti is cooking, peel the cucumbers and cut them into thin sticks. Cut the surimi into cubes. In a large skillet, heat a bit of olive oil over medium heat. Add the cucumbers and sauté for 2-3 minutes until they become slightly soft but remain crunchy. Then add the surimi cubes and continue to sauté everything together for another 2 minutes. Season with a little salt.
3. Preparing the white sauce: In a small saucepan, melt the butter over low heat. Add the flour and quickly whisk to form a roux. It is important to stir continuously to avoid burning the flour. When the roux turns golden, deglaze with a bit of water, stirring constantly until it thins out. Add the sour cream and continue to stir, tasting and adjusting with salt and basil to achieve the desired flavors.
4. Assembly: In a large bowl, combine the drained spaghetti with the cucumber and surimi mixture. Pour the white sauce over and mix well to incorporate all the ingredients. If the sauce is too thick, you can add a little of the spaghetti cooking water to thin it out.
5. Serving: Serve the spaghetti immediately, garnished with fresh basil leaves for a special touch. For added flavor, you can also drizzle some olive oil on top or sprinkle chili flakes for a spicy kick.
Practical tips
- Make sure the spaghetti is cooked al dente, as they will continue to cook a little after you drain them.
- If you don't have surimi, you can substitute it with cooked chicken or shrimp for a similarly delicious result.
- Experiment with different herbs: dill or coriander can add an interesting note.
- You can turn this recipe into a cold dish by adding the ingredients to a salad after they have cooled.
Frequently asked questions
1. Can I use other types of pasta?
Yes, you can use any type of pasta you prefer, such as penne or fusilli.
2. How can I make the sauce even creamier?
Add more sour cream or you can use cream cheese for an even richer sauce.
3. Can I keep leftovers for the next day?
Yes, but it is recommended to keep them in airtight containers in the refrigerator. I suggest reheating on low heat to avoid drying out.
Nutritional values (per serving - estimated)
- Calories: 450 kcal
- Protein: 20 g
- Fat: 15 g
- Carbohydrates: 60 g
- Fiber: 3 g
This recipe for spaghetti with cucumbers, surimi, and white sauce is not only delicious but also quick, perfect for any occasion. So put on your apron and unleash your creativity in the kitchen! Enjoy your meal!