Cheesy pasta with courgette and peas

Preparation time

less than 30 mins

Cooking time

10 to 30 mins

Serves

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.

By Antony Worrall Thompson

Ingredients

1 tbsp olive oil
½ red onion, finely chopped
1 garlicclove, finely chopped or grated
1 courgette, diced
85g/3oz frozen peas, defrosted under cold running water
110g/3½oz Wensleydalecheese, grated
100ml/3½fl oz double cream
handful fresh flatleaf parsley, chopped
140g/5oz whole wheat fusillipasta, cooked according to the packet instructions, drained
salt and freshly ground black pepper

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.