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Spaghetti with mushroom and tomato sauce

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Ingredients for 2 servings:

  • 250 g pasta (spaghetti)
  • 1 tsp olive oil
  • 250 g mushrooms, fresh, quartered
  • 500 g fresh tomatoes
  • 1 onion(s), diced
  • 1 spring onion(s), finely chopped
  • 3 cloves garlic
  • 1 tbsp tomato paste
  • 1 tbsp tomato ketchup
  • 50 ml milk (1.5%)
  • 50 g sheep’s cheese (20% dry matter), diced
  • salt and pepper
  • oregano
  • basil
  • Herbs de Provence, etc. (to taste)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

LF30

Cook the spaghetti in water until al dente. Meanwhile, fry the onion, spring onion, and crushed garlic in hot oil. Add the mushrooms and sauté for a few minutes. Peel and dice the tomatoes and add them to the mushrooms. Add the tomato paste and ketchup and simmer over low heat for about 10 minutes. Then add the milk and feta cheese, season with pepper and salt, and add spices to taste. Bring back to a boil and serve immediately with the spaghetti. Per person: approx. 600 kcal, 7.5 g fat, 11.3%

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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