A recipe for pasta in a low-calorie rosé sauce in a homemade version, easy to prepare and delicious. 445 kcal and 16 grams of protein for 2 servings
445 cal
16 g
79 g
4.5 g
Easy
Prep time
3 min prep
Cook time
10 min
Servings
2 servings
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200 grams of pasta
1/2 unit diced onion
1 clove of garlic
50 grams of cream 9%
70 grams of 2% lactose-free milk
2 grams of cornflour
40 grams of tomato paste
3 grams of salt
1 gram of monosodium glutamate (optional, can be replaced with 1/4 teaspoon of salt according to taste)
0.6 grams of sweet paprika
0.4 grams of ground chili
2 grams of garlic parmesan powder (optional, can be replaced with crystalline garlic)
A pinch of white pepper
10 drops of monac sweetener/sucralose
400 grams of water
3 sliced basil leaves
Check off steps while cooking so you keep the flow.
Develop flavors: spray a little olive oil in a pot and fry the onion until golden. Add the garlic, tomato paste and spices and mix for a minute to "open" the flavors.
The pasta and the water: add the dry pasta and the boiling water. Bring to a boil, cover and cook over low heat until the pasta softens a little and the liquid has reduced a little.
The creamy magic: mix well the milk, cream and cornflour in a glass (no lumps!) and pour into a pot.
Finish: add the sweetener and basil, stir for a minute or two over low heat until the sauce thickens and wraps the pasta perfectly.
That's it, your meal is ready! ✨