Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g spahetti
- 1 small Glass tomato (s), dried in oil (approx. 200 g)
- 500 g veetables `Huteaspoonot` (250 carrot sticks, 250 onion rins)
- 2 tablespoons garlic powder or 3 cloves garlic
- 1 tablespoon vegetable stock, grained
- 150 ml water, hot
- 100 g cream cheese, natural
- 1 egg (s)
- 100 g cheese, rated
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente.
- Cut the tomatoes into strips, whoever takes fresh garlic, peel and finely chop. Whisk the egg.
- Heat 3 tablespoons of oil from the sun-dried tomatoes in a wok, fry the carrots and onions for about 10 minutes, then stir in the tomato strips and garlic. Mix hot water with instant stock and add, bring to the boil and stir in the cream cheese. Cook everything together for 3 minutes, then remove everything from the stove, stir in the beaten egg and season with salt, pepper and paprika.
- Mix with the spaghetti, serve, sprinkle with cheese and serve.
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