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| Main Ingredients | Spaghetti, Parmesan cheese |
| Cuisine | Fusion |
| Course | Noodles and Pastas |
| Prep Time | 0-5 minutes |
| Cook time | 21-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 100 grams processed cheese
- 100 grams cheddar cheese
- 100 grams parmesan cheese
- 400 grams spaghetti
- 1 cup fresh cream
- 7-8 garlic cloves
- 15-20 fresh basil leaves
- 4 teaspoons tomato soup powder
- 1 teaspoon crushed black peppercorns
- ½ teaspoon dried mixed herbs
- ½ teaspoon red chilli flakes
- 3-4 teaspoons olive oil
Method
- Heat sufficient water in a deep non-stick pan and bring it to a boil.
- Slice processed and cheddar cheese and place in a glass bowl alongwith 2-3 tablespoons of cream. Place this dish on the pan with boiling water.
- Roast 3-4 garlic cloves on direct heat till they turn brownish and crush with the back of a fork. Add this to the cheese mixture and mix well.
- Add 6-7 torn basil leaves, tomato soup powder, crushed peppercorns, mixed herbs, chilli flakes and remaining cream. Mix well.
- Add spaghetti to the boiling water and boil till done and place the glass dish with the cheese mixture again on top. Keep stirring occasionally.
- Add some boiling water in the cheese mixture and mix well. Transfer the cheese sauce in a serving dish. Place the cooked spaghetti over the sauce and add olive oil. Mix with a fork.
- Roast remaining garlic cloves on direct heat.
- Grate Parmesan cheese over the spaghetti. Insert the roasted garlic cloves in a fork and place it on the spaghetti. Garnish with remaining basil leaves and serve hot.
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