Cheesy Pasta with Courgette and Peas

A simple vegetarian pasta dish featuring courgettes, peas, and creamy Wensleydale cheese, topped with fresh parsley.

Vegetarian Healthy Quick Main Course Pasta

Estimated Nutrition

Calories

726.3

kcal / serving

1452.6 kcal total

Carbs

43.8g

per serving

87.5 g total

Fat

49.2g

per serving

98.4 g total

Protein

27.1g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

110

Wensleydale Cheese

grated

100

Double Cream

GrainsCereals

140

Whole Wheat Fusilli Pasta

cooked and drained

NutsSeeds

clove

Garlic

finely chopped or grated

handful

Flat leaf Parsley

chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Vegetables

0.5

piece

Red Onion

finely chopped

piece

Courgette

diced

Pea

frozen, defrosted under cold running water

Method

Serve immediately garnished with the remaining parsley.

Heat olive oil in a large pan.

Gently fry the red onion, garlic, and courgette until softened.

Stir in the 85g of peas and warm through.

Incorporate the grated Wensleydale cheese and 100ml of double cream.

Season with salt and pepper to taste.

Heat gently for 5 minutes.

Mix in most of the parsley and the cooked 140g of pasta.