Spaghetti with feta sauce

Ingredients for 2 servings:

• 250g spaghetti
• salt and pepper
• 100 g feta cheese
• 1 bunch of spring onions
• 100 ml cream, possibly reduced-fat
• 100 ml red wine
• 75 ml tomato(s), pureed
• 1 tsp vegetable broth, granulated
• 1 tbsp butter or olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the spaghetti in plenty of salted water until al dente. Wash and trim the spring onions, and slice them into thin rings. Brown them in the fat and, after a few minutes, deglaze with the wine. Then add the cream and tomato puree, bring to a boil, and simmer for a few minutes. Finely chop the feta and add it to the sauce along with the granulated stock. Let everything simmer a little longer, seasoning with salt and pepper if desired. I don’t add any more seasoning because the feta and vegetable stock provide enough flavor for my taste. I usually make double the sauce, as the feta cheese is only available in 200g packages, and then freeze some of it.