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
90 g
Spaghetti
(Contains: Tarwe May be present: Mosterd, Soja, Ei)
½ piece
Onion
1 piece
Garlic
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
2 piece
Roma tomato
½ sachet(s)
Sicilian-style herb mix
20 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
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
Sugar16.3 g
Dietary Fiber12.9 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
1
- Prepare the stock. Chop the onion and crush or mince the garlic.
- Dice the tomato. Heat a drizzle of 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.
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.
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.
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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