Vermicelli with Creamy Tomato Sauce

Vermicelli with Creamy Tomato Sauce

In this recipe:

based on 1 reviews
This Looks YUMMY!
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
Store Locator »
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.

What did you think? Share Your Review »



Thank you for reviewing this recipe.



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

- cornelia from

See More Reviews

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.

BYE BYE BYE is packing its bags
— yep, and its recipes — and
moving over to
Don’t miss out!

Thank you!

Your email address has been added to the monthly newsletter subscription list.