Spaghetti With Cheese And Creamy Milk Sauce Recipe

About this recipe

A simple and satisfying dinner recipe featuring spaghetti coated in a creamy cheese and milk sauce, tailored for Jain dietary preferences.

Ingredients

• 200G Mergulo Original Plant-Based Butter
• 6 X 1 L Candia Just Milk Semi Skimmed
• 60G Terre Exotique Cheeselovers Pepper, 60G
• NaN Bute Island Cheddar Flavour Block
• 200G Eat Water Slim Vegan Pasta Spaghetti
• - Tata Salt

Instructions

1. 1. Cook 250 g of spaghetti in boiling water according to package instructions until al dente. Drain and set aside.
2. 2. In a large pot, melt 2 tbsp of butter over medium heat.
3. 3. Add 1/4 tsp to the melted butter and sauté for 30 seconds to enhance the flavor.
4. 4. Gradually pour in 1 cup of milk, stirring continuously to combine with the butter.
5. 5. Add 150 g of grated cheddar cheese to the pot and stir until the cheese melts completely, forming a smooth and creamy sauce.
6. 6. Season the sauce with 1/2 tsp salt and 1/4 tsp pepper, adjusting to taste.
7. 7. Add the cooked spaghetti to the pot and toss well to coat evenly with the sauce.
8. 8. Serve hot and enjoy your creamy spaghetti dish.