Cheesy pasta with courgette and peas
Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
A simple vegetarian pasta that will get you on your way to 5 a day. You can substitute the Wensleydale cheese for whatever cheese you have.
Method
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Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through.
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Stir in the Wensleydale cheese and then add the cream. Season with salt and pepper. Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end. Transfer to a serving bowl or plate and serve immediatedly, garnished with the remaining parsley.
Ingredients
- 1 tbsp olive oil
- ½ red onion, finely chopped
- 1 garlic clove, finely chopped or grated
- 1 courgette, diced
- 85g/3oz frozen peas, defrosted under cold running water
- 110g/3½oz Wensleydale cheese, grated
- 100ml/3½fl oz double cream
- handful fresh flatleaf parsley, chopped
- 140g/5oz whole wheat fusilli pasta, cooked according to the packet instructions, drained
- salt and freshly ground black pepper
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