- 1 Knorr Vegetable Stock Pot
- 375 g spaghetti
- 400 g tomato sauce
- 300 g cherry tomatoes, halved
- 1 handful fresh basil leaves, plus extra for garnish
- 1 tbsp olive oil
- 75 g mozzarella
- Black pepper
Heat a tablespoon of olive oil in a large frying pan. Add the cherry tomatoes and cook on medium heat for 1–2 minutes.
Tear the basil leaves and add to the pan. Add the tomato sauce and the Knorr Stock Pot and simmer for 2-3 minutes.
Cook the spaghetti according to the packet instructions and drain the spaghetti then add to the tomato sauce in the pan.
Sprinkle in the mozzarella chunks and toss together well, season to taste with black pepper, garnish with basil and Parmesan.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||697.58 kcal|
|Protein (g)||37.13 g|
|Sugar (g)||9.12 g|
|Fat (g)||23.36 g|
|Fibre (g)||5.51 g|
Want to receive recipes, tips & tricks on how to eat sustainable?
Tell us your cooking preferences and we'll do the rest.