Veggie Spaghetti
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
61
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Spaghetti3 cup
Margarine1 tsp
Salt3 tbsps
All-Purpose Flour1 cup
Milk1 cup
Heavy Whipping Cream15 large
Black Olive (halved)1 cup
Grated Parmesan CheeseDirections:
1
In a large skillet melt 1/2 cup margarine over medium heat
2
Stir in onion, chopped tomatoes, and salt; simmer for 1/2 hour
3
Meanwhile, in a large pot with boiling salted water cook pasta until al dente
4
Drain
5
Place cooked spaghetti in the bottom of a greased 9x13 inch baking dish
6
In a small saucepan melt 3 tablespoons of margarine over medium heat
7
Take off heat and quickly stir in 3 tablespoons of flour to make a paste
8
Return to heat and slowly stir in the milk
9
Cook on low, stirring often, until thick
10
Add heavy cream and continue to cook until slightly thickened
11
Pour simmered tomato mix over top of spaghetti
12
Sprinkle on olive halves and mushrooms
13
Pour cream sauce on top
14
Sprinkle with grated Parmesan cheese
15
Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes