Creado con IA
Spaghetti in Creamy Tomato Cheese Sauce
35 min 430 kcal por ración Media
Ingredientes
4 Raciones
- dry spaghetti320 g
- canola oil1 tablespoon
- garlic, minced3 cloves
- onion, diced1 medium
- canned crushed tomatoes350 g
- low-fat milk200 ml
- cheddar cheese, grated70 g
- saltto taste
- pepperto taste
- chili flakesa pinch
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 1 tablespoon of canola oil in a large skillet over medium heat.
- 3
Add the minced garlic and diced onion to the skillet. Sauté for 2-3 minutes until the onion is soft and translucent.
- 4
Pour in the canned crushed tomatoes and stir well. Let the mixture simmer for 5 minutes, allowing the flavors to meld.
- 5
Lower the heat and add the low-fat milk to the tomato mixture, stirring continuously.
- 6
Gradually add the grated cheddar cheese, stirring until the cheese is fully melted and the sauce is creamy.
- 7
Season the sauce with salt, pepper, and a pinch of chili flakes to taste.
- 8
Add the cooked spaghetti to the skillet and toss well to coat the pasta evenly with the creamy tomato cheese sauce.
- 9
