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Spaghetti Marinara  a la creme not so fatso

Spaghetti marinara that delights your palet and goes easy on your pocket.


  • supermarket spaghetti ( the thinner variety) that is always on sale or homebrand. they all taste the same.

  • supernarket marinara mix. buy some extra calimari rings to beef it up.

  • fresh ceam or can of evaporated milk with a teaspoon of corn flour.

  • olive oil.

  • chicken stock powder.

  • onion.

  • fresh garlic.

  • parsley.

  • black pepper.


  • 1.

    Cook handful of spaghetti in large pot of water. Heat frying pan with a bit of olive oil.Put in the marinara mix until almost cooked. Drain and set aside. Add more olive oil to frying pan and toss in diced onions and garlic (crushed or sliced) until soft.

  • 2.

    Return cooked marinara to pan and add teaspoon chicken stock powder and black pepper to taste. Add small bottle of cream ( or small can of evaporated milk mixed with teaspoon cornflour..for low fat). Cook slowly on medium heat,stirring occassionaly and let simmer for five minutes.Add parsely towards end.

  • 3.

    Drain cooked spaghetti and put a serving in a bowl or on plate. Add marinara mix to each portion and grate some fresh parmisan cheese on top.

  • 4.

    A fraction of the cost as in a restaurant and easy to cook. Cheaper than a Big Mac and will impress your friends.


If your friends are so impressed that they recommend that you open your own restaraunt....don't do it.

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