A tasty quick vegetable pasta dish. The light cheesy sauce couldn’t be easier simply mix together some vegetable stock, crème fraiche and parmesan.
Ingredients
200g fusilli pasta
100g broccoli florets
75g frozen peas
15g butter
1 onion, chopped
1 clove garlic, crushed
250ml vegetable stock
6 tbsp full fat crème fraiche
4 tomatoes, deseeded and diced
75g Parmesan cheese, grated (or vegetarian alternative)
salt and black pepper
100g broccoli florets
75g frozen peas
15g butter
1 onion, chopped
1 clove garlic, crushed
250ml vegetable stock
6 tbsp full fat crème fraiche
4 tomatoes, deseeded and diced
75g Parmesan cheese, grated (or vegetarian alternative)
salt and black pepper
Method
- Cook the pasta in boiling salted water according to the packet instructions.
- Steam the broccoli for 4 to 5 minutes or until just tender.
- Add the broccoli and peas 4 minutes before the end of the cooking time. Drain.
- Heat the butter in a deep frying pan. Add the onion and simmer for 5 minutes until soft. Add the garlic and fry for 1 minute.
- Add the stock and bring up to the boil.
- Add the pasta and vegetables, crème fraiche, tomatoes and cheese. Toss together over the heat for 1 to 2 minutes. Season to taste.
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