Spicy Tomato and Cream Cheese Spaghetti
Indulge in a comforting 15-minute creamy spaghetti. Bright cherry tomatoes, herby cream cheese, garlic and chili flakes create a saucy delight. Finished with crunchy breadcrumbs, this weeknight dinner is deliciously irresistible!
Ingredients
- 200 g /7 oz spaghetti
- 300 g/10.5 oz cherry tomatoes cut in half
- 150 g/5.5 oz creamy cheese with garlic & fine herbs I used Boursin
- 6 tbsp olive oil divided
- 2 garlic cloves minced
- 2 tbsp tomato paste
- 1 tsp each: dried basil dried oregano
- 1 ½ tsp red pepper flakes more for serving
- 1 tbsp chopped parsley
- ½ cup panko breadcrumbs
- salt + black pepper
Instructions
- Cook spaghetti in a large pot of boiling salted water. Drain, reserving 1 cup of the cooking water.
- In the meantime, make the breadcrumbs. Heat a large skillet over medium heat and add 3 tbsp olive oil. Once hot, add panko and cook, while constantly stirring for 4 minutes until toasted and golden. Season with salt and pepper. Remove from skillet to a plate.
- In the same skillet, heat the remaining olive oil over low heat. Add garlic, cook until fragrant, 2 minutes. Add cherry tomatoes, cook for 2 minutes or until they start to soften. Add tomato paste, stir until combined. Season with salt, basil, oregano, chili flakes and black pepper.
- Pour 1/2 cup cooking water and stir in cream cheese. Add parsley. Toss gently with spaghetti to combine. Add more cooking water if needed.
- Serve immediately topped with breadcrumbs, extra red pepper flakes and black pepper. Enjoy!
Nutrition
Serving: 1gCalories: 688kcalCarbohydrates: 65gProtein: 30gFat: 69gSaturated Fat: 21gPolyunsaturated Fat: 44gTrans Fat: 1gCholesterol: 77mgSodium: 1025mgFiber: 6gSugar: 9g
Tried this recipe?Let us know how it was!