Creado con IA
Tomato Cheese Cream Spaghetti
25 min 419 kcal por ración Fácil
Ingredientes
4 Raciones
- dry spaghetti320 g
- olive oil1 tablespoon
- onion1 small (about 70g)
- garlic3 cloves (about 9g)
- diced tomatoes250 g
- low-fat milk200 ml
- shredded gouda cheese70 g
- saltto taste
- black pepperto taste
- paprikaa dash
Preparación
- 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
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
Add the minced garlic to the skillet and cook for another 1 minute, stirring frequently to avoid burning.
- 4
Stir in the diced tomatoes and cook for 4-5 minutes, allowing the tomatoes to soften and release their juices.
- 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
Add the shredded gouda cheese to the skillet and stir until the cheese is fully melted and the sauce is creamy.
- 7
Season the sauce with salt, black pepper, and a dash of paprika to taste.
- 8
Add the cooked spaghetti to the skillet and toss well to coat the pasta evenly with the creamy tomato cheese sauce.
