Pasta with Mike sauce

Ingredients for 3 servings:

• 1 pack of cream cheese spread (200 g)
• 1 tube(s) tomato paste (200 g)
• 1 tsp vegetable broth, instant
• 1 clove(s) garlic
• 1 pinch of nutmeg
• n. B. water
• 3 ports. Pasta (e.g. Spirelli)
• salt water

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Cheese and tomato sauce

Boil salted water for the pasta and cook spiral pasta, which absorbs the sauce best. While the pasta is cooking, prepare the sauce. Place the processed cheese, tomato paste, and 1 teaspoon of dried vegetable stock (more to taste) in a mixing bowl. Add a crushed garlic clove and a pinch of nutmeg (just a little!). Add a little water and mix everything with a hand mixer until you get a thick sauce. The sauce should now look pale orange. The processed cheese should be at room temperature when processing, otherwise it will curdle and the sauce will not turn out well. Pour the sauce into a saucepan and bring to a boil over medium heat, stirring constantly. Add water, if desired, until the desired consistency is reached. During cooking, the sauce will turn a darker, more appetizing orange. Due to its thickness, the sauce is prone to burning, so be sure to stick with it. This recipe can certainly be refined, for example, with fresh basil. But since it’s a “time-honored family recipe,” I never dared to try it.