Green Onion Pasta
This green onion pasta method with a creamy yet light cream cheese sauce and lots of vegetables is quick to make, healthy, and super satisfying!
- 1 lb spaghetti (whole wheat or regular or any other pasta)
- 2 medium red bell peppers
- 1 bunch green onions (Note 1)
- 1 tablespoon olive oil
- 1 teaspoon dry Italian herbs
- 1 teaspoon sugar
- 1 cup milk (full-fat or 1,5 % fat)
- 4 tablespoons cream cheese (full-fat or lower fat, Note 2)
- 1 cup vegetable broth
- 3 tablespoons tomato paste
- 2 medium tomatoes
- 4 large garlic cloves
- fine sea salt and ground black pepper
- some pure chili powder (to taste)
- Cook pasta: Place a large pot of water on the hob and let it come to a boil. When the water starts to boil, add salt generously and cook the spaghetti according to the package's instructions.1 lb spaghetti
- Chop: In the meantime, chop the bell peppers into small cubes and cut the green onions into thin rings.2 medium red bell peppers + 1 bunch green onions
- Saute: Heat the oil in a large cast-iron or nonstick pan and cook the peppers and the green onions for about 5 minutes until they soften.1 tablespoon olive oil
- Chop: In the meantime, remove the seeds of the tomatoes and chop them into small cubes. Grate the garlic cloves.2 medium tomatoes + 4 large garlic cloves
- Whisk: Mix the milk, cream cheese, vegetable broth, and tomato paste in a bowl and whisk carefully until smooth. Set aside.1 cup milk + 4 tablespoons cream cheese + 1 cup vegetable broth + 3 tablespoons tomato paste
- Caramelize: Add the sugar to the pan with the vegetables and let caramelize slightly for about 1 minute.1 teaspoon sugar
- Combine: Add the tomatoes, garlic, and cream cheese sauce to the vegetables in the pan. Add herbs, salt and pepper to taste and chili powder if you wish to have a hotter dish.1 teaspoon dry Italian herbs + fine sea salt and ground black pepper + some pure chili powder
- Cook: Let cook gently until the vegetables are soft and the sauce thickens.
Grate the garlic cloves.2 medium tomatoes + 4 large garlic cloves Whisk: Mix the milk, cream cheese, vegetable broth, and tomato paste in a bowl and whisk carefully until smooth. Set aside.1 cup milk + 4 tablespoons cream cheese + 1 cup vegetable broth + 3 tablespoons tomato paste Caramelize: Add the sugar to the pan with the vegetables and let caramelize slightly for about 1 minute.1 teaspoon sugar Combine: Add the tomatoes, garlic, and cream cheese sauce to the vegetables in the pan.
Add herbs, salt and pepper to taste and chili powder if you wish to have a hotter dish.1 teaspoon dry Italian herbs + fine sea salt. Ground black pepper + some pure chili powder Cook: Let cook gently until the vegetables are soft and the sauce thickens.