Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
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.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below