Proteina-Style Spaghetti Brulee

(2 cups)

Ingredients :

• 100 gr of spaghetti ⁠
• 30 gr Dry Proteina MK/chopped that has been soaked in water, kneaded, and drained with repetitions of 2-3x⁠
• ½ large onion⁠
• Tomato puree (3 fresh tomatoes blended) ⁠
• 4-5 tbsp tomato sauce⁠
• Enough water ⁠
• Salt, sugar, pepper, and broth powder

• For Bechamel Sauce:⁠
• 1 tbsp butter ⁠
• 35 gr grated cheese (use the quick melt one so it mixes well)⁠
• 300 ml milk ⁠
• 1 tbsp plain flour⁠
• Salt, pepper, and broth powder⁠

Directions:

1. Boil water until boiling. Add spaghetti then add oil and salt. Boil spaghetti until cooked. Lift and drain. Then, flush it with cold water. Drain again and set aside.
2. Heat the butter then sauté the onions until fragrant.⁠
3. Add Proteina. Then, add tomato puree, tomato sauce and stir well. If it's too thick, water can be added.
4. Add salt, sugar, broth powder, and pepper. Don't forget to taste the seasoning.
5. Put the spaghetti into the sauce and stir well. set aside. ⁠
6. To make the bechamel sauce, heat the butter until it melts. Add flour and mix well. ⁠
7. Add milk. Stir until the flour dissolves and the milk boils. ⁠
8. After boiling, stir again for about 1 minute.⁠
9. Add the cheese and stir until the cheese is completely dissolved. ⁠
10. Add salt, pepper, and broth powder. When the taste and thickness of the sauce are right, turn off the heat and set aside. ⁠
11. Prepare a heat-resistant container, then add the spaghetti that has been stirred with the sauce. Add bechamel sauce on top. Sprinkle with oregano⁠.
12. Bake spaghetti brulee in the oven at 180C for about 20 minutes.