Spaghetti with Tomato – Coconut Milk – Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
- 2 onions)
- 3 clove (s) garlic
- 600 g tomato (s), chunky
- 400 ml coconut milk
- 4 cl sherry
- 0.5 ½ bunch basil
- 0.5 ½ bunch parsley
- 3 teaspoons vegetable stock, grained
- 300 g cheese (Gouda, rated or slices)
- salt and pepper
- sugar
- Fat for frying
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente.
- In the meantime, chop the onion and garlic and fry in a little fat until translucent. Deglaze with the tomato pieces, season well with pepper, salt and sugar. Add the sherry and the finely chopped herbs, then simmer for a few minutes. Then add the coconut milk and after a few minutes of cooking, season again with granulated broth, salt, pepper and sugar.
- Put the spaghetti in a large casserole dish and sprinkle with half of the cheese, pour the sauce on top and sprinkle the casserole with the rest of the cheese.
- Bake in a preheated oven (fan oven, 180 degrees) for 10-15 minutes until the cheese has melted golden brown.
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