Cook the spaghetti in plenty of salted water until al dente. Wash and clean the spring onions and cut them into fine rings. Fry them in the fat and after a few minutes deglaze with the wine. Then add the cream and strained tomatoes, bring to the boil and simmer for a few minutes. Cut the feta into small pieces and add it to the sauce with the grained broth.
Let everything simmer a little longer, season with a little salt and pepper if needed. I don’t add any more seasoning, because for my taste there is already enough seasoning due to the feta and the vegetable broth.
I usually make twice the amount of sauce, because the feta cheese is only available in 200 g packages and then freeze a part.
