Zucchini-Spaghetti with Peanut Cream - Thermomix

Autor: Redacción Publicado el: 12/04/2026

Zucchini Spaghetti with Peanut Cream: Your Healthy Soulfood from the Thermomix

Forget boring salads! This creamy low carb pasta will be your new favorite for a quick evening meal.

Do you know that feeling? You come home after a long day, are super hungry for something savory, but don’t want a heavy meal or spend ages in the kitchen. Usually you end up with classic pasta only to feel sluggish afterwards. 🥗 Here comes the rescue: My zucchini spaghetti with a sinfully good peanut sauce! 🥜

This recipe is an absolute gamechanger for everyone who wants to save carbs without giving up full flavor. In less than 20 minutes you create with your Thermomix a sauce so creamy and spicy that you won’t even miss the real pasta. It’s the perfect mix of Asian flair and savory accents from crispy bacon. When I cooked this for friends the first time, they hardly believed that "veggie noodles" can be so satisfying! ✨

Why this recipe is simply perfect

Super fast & clean: Your Thermomix takes care of frying and mixing while you take a short break. Minimal washing up, maximum taste! ⏱️
Texture miracle: The combination of crunchy zoodles, creamy peanut butter and the crunch from ham is a treat for your palate.
Better than the original: Compared to heavy cream sauces you feel energised and light after this meal. 🏃‍♀️
Ideal for: Busy people, low carb lovers and anyone looking for a creative way to use up zucchini leftovers.
Surprise effect: Turmeric not only gives a fantastic color but also acts anti inflammatory – a real wellness plate! 🌟

The ingredients: What you need

1 large zucchini (firm and fresh) 🥒
100 g bacon (in strips) 🥓
100 g onion (halved) 🧅
50 g diced ham 🍖
10 g olive oil 🫒
2 heaped tbsp peanut cream (best homemade in the Thermomix) 🥜
2 tbsp soy sauce (for the umami note) 🧴
1 pinch turmeric (for the golden finish) 💛
100 ml water (as needed for the perfect consistency) 💧
Fresh parsley to garnish 🌿

Step by step instructions

1 Preparing the zoodles: First we wash the zucchini and twist it into fine spaghetti with a spiralizer. Put them in a sieve and sprinkle a pinch of salt over to draw out some water – this keeps the sauce from becoming watery later. 🥒

2 Flavor foundation: Put the oil, bacon and ham cubes into the mixing bowl. Without the measuring cup, sauté for 5 min/120°C/reverse speed/level 1. Then take a few cubes of ham out and set aside for decoration. 🥓

3 Onion power: Add the already finely diced onion. If your model allows, use the "sauté function" (high temperature) to make the onions nice and translucent and sweet. 🧅

4 Mixing the magic sauce: While the Thermomix works, stir the peanut cream, soy sauce, turmeric and water in a small bowl until smooth. It should become a creamy paste. 🥜

5 The finale in the pot: Add the peanut mixture to the bacon and onions in the mixing bowl. Blend everything for 1 min/level 1 to combine the flavors perfectly. 🌀

6 Quick pan finish: Put the contents of the mixing bowl along with the zucchini spaghetti into a large pan. Cover and heat briefly until the zoodles are al dente. Toss vigorously once and serve immediately! 🍳

Pro tips and troubleshooting

🌟 Secrets for success

Quality matters: Use 100% pure peanut butter without added sugar. It intensifies the flavor a lot! 🥜
The crunch factor: Top the dish at the end with some roasted peanuts for extra texture.
Fresh kick: A squeeze of lime juice over the finished plate lifts the heaviness of the peanut cream. 🍋

❌ Common mistakes

Problem: Zoodles are too mushy.
Cause: Too long cooking time in the pan.
Solution: Zucchini only need about 2 to 3 minutes. Once warm, they’re done! 🛑

Problem: Sauce is too thick.
Cause: Peanut cream binds strongly.
Solution: Add hot water little by little while stirring until it shines creamy. 💧

Variations & adaptations

🌱 Vegan version: Replace bacon and ham with smoked tofu or tempeh. Use a bit more soy sauce for seasoning. Perfect for a meatless Monday! 🥦

🔥 Spicy version: Add half a chili pepper or a teaspoon of sriracha to the peanut sauce. It really fires up your metabolism! 🌶️

🧀 Gourmet version: Refine the sauce with a splash of coconut milk instead of water and garnish with fresh coriander and shrimps. Pure luxury! 🍤

👧 Kids friendly version: Omit turmeric (if color bothers) and use mild peanut butter. Kids love "noodles" that taste like peanut!

🍱 Meal prep version: Prepare the sauce in the Thermomix and store it separately from raw zoodles. Mix shortly in the pan just before eating. 🥗

Serving and side dishes

We eat with our eyes! Arrange the spaghetti in a deep plate and twirl it into a nice nest with a meat fork. Sprinkle the reserved ham and chopped parsley generously on top. 🌿

A light asian cucumber salad goes excellently as a side. If you have guests, you can serve a dry Riesling or a cool mint iced tea. This dish is perfect for a light dinner on the terrace or a quick lunch at home office. ☀️

Frequently asked questions (FAQ)

Can I use regular spaghetti instead?
Absolutely! Cook the pasta separately and then mix it with the Thermomix sauce. But note that then it’s no longer a low carb dish. 🍝

How do I store leftovers?
Best not to, as zucchini draws water after cooking. If needed, store sauce and zoodles separately in the fridge and consume quickly.

Do I have to peel the zucchini?
No, definitely not! Most vitamins are in the skin and it gives your zoodles that nice green color. 🥒

What if I don’t have a peanut allergy but don’t like peanuts?
You can cook the recipe one to one with almond butter or cashew butter. Tastes wonderfully mild! 🥜

Why turmeric?
Turmeric gives the sauce a warm golden color which looks more appetizing than the plain brown of peanut cream. 💛

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