Zucchini Spaghetti with Cheese Sauce

Bring a large pot of well-salted water to a boil and cook the spaghetti al dente.

Drain the spaghetti and keep warm.

Heat the herb butter in a pan and sauté the red onion cubes, pressed garlic, tarragon and parsley until translucent.

Season with salt, pepper and paprika, deglaze with white wine, stir in the grated Emmental and let it melt over low heat.

Trim and wash the zucchini, then use a spiralizer to cut them into zucchini spaghetti.

Heat olive oil in a second pan and sauté the zucchini spaghetti for about 4 minutes.

Season the zucchini with salt and pepper, then combine the sauce, zucchini and spaghetti, refine with pickled red peppercorns to taste and serve immediately.