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.
Ingredients
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1 tbsp olive oil
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½ red onion, finely chopped
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1 garlic clove, finely chopped or grated
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1 courgette, diced
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85g/3oz frozen peas, defrosted under cold running water
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110g/3½oz Wensleydale cheese, grated
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100ml/3½fl oz double cream
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handful fresh flatleaf parsley, chopped
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140g/5oz wholemeal fusilli pasta, cooked according to the packet instructions, drained
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salt and freshly ground black pepper
Preparation method
- 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.
- 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.
Source: https://www.bbc.co.uk
