A recipe for pasta in a low-calorie rosé sauce

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

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! ✨