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One-Pot Spaghetti in Tomato Sauce

One-Pot Spaghetti in Tomato Sauce

One-Pot Spaghetti in Tomato Sauce

with Parmigiano Reggiano & homemade herbed cream cheese

You'll finish this pasta with homemade herbed cream cheese, prepared with cream cheese, fresh parsley and basil.

Tags:

Extra Veggies

•Calorie Smart

•Veggie

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

Spaghetti

½ piece

Onion

1 piece

Garlic

25 g

Cream cheese

2 piece

Roma tomato

½ sachet(s)

Sicilian-style herb mix

20 g

Parmigiano Reggiano DOP

100 g

Passata

5 g

Fresh flat leaf parsley & basil

30 g

Arugula & lamb's lettuce

½ sachet(s)

Dried oregano

Not included in your delivery

½ tablespoon

Olive oil

200 milliliters

Low sodium vegetable stock

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2592 kJ

Calories619 kcal

Fat18.7 g

Saturated Fat8.1 g

Carbohydrate83.6 g

Sugar16.5 g

Dietary Fiber13.1 g

Protein25.7 g

Salt2 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Soup pan or large pan with lid

•Grater

•Small Bowl

Cooking Steps

Prepare

1

Prepare the stock. Chop the onion and crush or mince the garlic.
Dice the tomato. Heat the olive oil in a soup pot or large pot.
Fry the garlic and onion for 1 - 2 minutes.
Break the spaghetti in half and transfer to the pot, then add the diced tomato, passata, oregano, Sicilian-style spices and the stock.

Make the sauce

2

Cover with the lid and boil for 3 minutes, then remove the lid and cook for 7 - 9 more minutes.
Stir regularly, lowering the heat or adding a splash of water as necessary if the sauce reduces too quickly.
Season to taste with salt and pepper.

Make the herbed cream cheese

3

Finely chop the fresh herbs and transfer half to a small bowl.
Add the cream cheese and season to taste with salt and pepper, then mix well to combine.
Grate the Parmigiano Reggiano in the meantime.

Serve

4

Serve the arugula and lamb's lettuce on plates, then top with the spaghetti.
Garnish with the herbed cream cheese and the Parmigiano Reggiano, along with the rest of the fresh herbs.

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