Modified Pasta a la Creme

This was one of the days that I only had pasta and some tomatoes at home, so I tried a bit of a modified version of Kostas' easy and delicious Spaghetti a la Creme. This version is lighter, with cooking cream, mustard, tomato and spices (good for vegetarians too). The sauce leaves a stronger taste depending on the amount of spices you will use.

I am using a form of Greek traditional pasta called "chylopites" - they are made of flour, eggs, milk and salt. If you don't have these, you can use tagliatelle as an alternative.

Time you'll need to make this: 20 mins
Difficulty level: easy!


Ingredients (for 2 plates):

- half a packet of pasta (any type you'll use)
- 10 cherry tomatoes
- 2-3 cloves of garlic
- 1 both cube (veggie, chicken or beef will do)
- 1 carton of cooking cream light
- olive oil
- salt (not neccesary if you use chylopites)
- black pepper
- hot paprika
- curry
- chili flakes
- mustard (mild)
- water

How to cook it:

1. Fill a cooking pot with water, and add some olive oil and the broth cube. Let it boil, then add the pasta, stir well and let it cook (usually 10 minutes are enough). Drain the pasta when ready.
2. Meanwhile, grind your garlic, and chop your cherry tomatoes in 4 pieces.
3. Add 4-5 spoons of olive oil in a frying pan, warm it up and add the garlic and the tomatoes. Fry for 5 minutes, while stirring around.
4. Add 1 spoon of mustard and the cooking cream, half a teaspoon of salt if necessary (chylopites are already salty) and stir very well until it's all mixed. The sauce should be a little thick.
5. Spice your sauce with curry, chili flakes, black pepper and hot paprika. I added one teaspoon of curry and it turned out very nice, and also quite a bit of pepper - less paprika and chili. Stir well and let it cook for 10 minutes in low heat, while stirring every now and then.
6. Add your sauce to the pasta, stir everything well, and nom! It is recommended to accompany with white wine and toasted bread with butter, oregano and ground garlic. :)