Recipe: Zucchini and Schmand Spaghetti Sauce

IMG_4587.PNGGet the Original Recipe here (in German)

This recipe was passed to me by Anja, a friend in Germany. I love it because is simple and delicious 🙂

*“Schmand” is a fresh cream (similar to Crème Fraiche or whipping cream) that has a spoon-firm consistency. It is a lot like sour cream and has a has a lower fat content than Creme Fraiche. It is used in baking and cooking.  If you don’t find something similar, a pureed combination of cream cheese and cottage cheese is a great way to make a substitution for it. Smooth 16 ounces of Cottage Cheese in a blender, then add one 8 ounce package of Cream Cheese and blend well.

Eat Good, Feel Good!
guten Appetit

Zucchini and Schmand Pasta Sauce
(roughly translated)
Prep time: 15 Min.
Difficulty level: easy


  • 250g of Pasta, (Spaghetti, Spirali, Tagliatelle, etc)
  • 2 cubes of Vegetable stock
  • 1 big Onion, pealed and cubed
  • 2 small Zucchinis, grated
  • 1 Garlic clove, pealed and cubed
  • Olive Oil
  • 1 cup of Schmand
    or Crème fraîche
    or smooth

    • 16 ounces of Cottage Cheese in a blender,
    • then add one 8 ounce package of Cream Cheese
    • and blend well.
  • Salt and Pepper
  • 2tbsp Paprika powder


  1. Mix the vegetable stock cubes with water and salt to cook the pasta according to the package instructions or al dente.
  2. In the meantime, sauté the onion with some oil in a pot. When is slowly getting transparent, turn the heat up and add the zucchini and garlic.
  3. When the onions and the zucchini get a golden color, add 50 to 100 ml of water. Turn the heat down a bit and let the them simmer evenly. Season with salt, pepper and paprika powder.
  4. When the water has evaporated from the pan/pot, pour in the drained pasta and stir.
  5. Then add in the cup of “Schmand” and mix well. Season to taste with the spices again.

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