Tomato Cheese Cream Spaghetti

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the dry spaghetti and cook according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.

3. 3

   Add the minced garlic to the skillet and cook for another 1 minute, stirring frequently to avoid burning.

4. 4

   Stir in the diced tomatoes and cook for 4-5 minutes, allowing the tomatoes to soften and release their juices.

5. 5

   Pour in the low-fat milk and bring the mixture to a gentle simmer. Let it cook for 2-3 minutes, stirring occasionally.

6. 6

   Add the shredded gouda cheese to the skillet and stir until the cheese is fully melted and the sauce is creamy.

7. 7

   Season the sauce with salt, black pepper, and a dash of paprika to taste.

8. 8

   Add the cooked spaghetti to the skillet and toss well to coat the pasta evenly with the creamy tomato cheese sauce.

9. 9

   Serve immediately, garnished with extra cheese or fresh herbs if desired.