Summary

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

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Instructions

1. Cook the spaghetti al dente.
2. Cut the tomatoes into strips, whoever takes fresh garlic, peel and finely chop. Whisk the egg.
3. 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.
4. Mix with the spaghetti, serve, sprinkle with cheese and serve.