One-Pot Spaghetti in Tomato Sauce
with Parmigiano Reggiano & homemade herbed cream cheese
Cutting down on effort doesn't have to mean sacrificing flavour! This one-pot recipe brings everything together in a single dish, making mealtime simple, satisfying and easy to clean up afterwards.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 g
Spaghetti
(Contains: Tarwe May be present: Mosterd, Soja, Ei)
½ unit
Onion
1 unit
Garlic
25 g
Cream cheese
(Contains: Melk (inclusief lactose))
2 unit
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
Utensils
Cooking Steps
- Prepare the stock. Chop the onion and crush or mince the garlic.
- Dice the tomato. Heat a drizzle of olive oil in a large deep frying pan over medium-high heat.
- Fry the garlic and onion for 1 - 2 minutes.
- Add the spaghetti, tomato, passata, oregano, Sicilian-style spices and the stock.
- 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.
- 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 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.
