Vermicelli with Creamy Tomato Sauce

Vermicelli with Creamy Tomato Sauce

In this recipe:

based on 1 reviews
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20 min.
40 min.
6 Servings


  • 5 to 6 medium tomatoes, boiled and peeled
  • 1 medium onion, quartered
  • 2 cloves garlic
  • 3 tablespoons vegetable oil
  • 1 pound coiled fideos (nests of vermicelli)
  • 2 cups water
  • 2 tablespoons MAGGI Granulated Chicken Flavor Tomato Bouillon
  • 1/2 cup NESTLÉ Media Crema
  • 1/2 cup (2 ounces) grated cotija cheese
  • 1/2 cup finely chopped cilantro or parsley
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PLACE tomatoes, onion and garlic in blender; cover. Blend until smooth.

HEAT oil in large saucepan over medium heat. Add pasta; fry, stirring constantly, until golden. Remove pasta from saucepan, draining as much oil as possible back into saucepan; set pasta aside.

ADD tomato mixture to same saucepan; cook over medium heat for 10 to 12 minutes. Add water and bouillon. Bring to a boil. Add pasta; reduce heat to low. Cook, stirring occasionally, for 4 to 5 minutes or until liquid is absorbed and pasta is tender. Add media crema; mix well until incorporated into pasta. Sprinkle with cheese and cilantro; serve immediately.

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This recipe is easy,tasty and quick.I cook this a lot.

- cornelia from

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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving

*Percent Daily Values are based on a 2,000 calorie diet.

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