On Friday my mother-in-law came bearing gifts from her allotment. The produce was so fresh that I changed my original dinner plan (slow cooker spag bol) so I could use these gorgeous veggies in a summer pasta dish. This would work well with other veggies and herbs, so adapt it to suit what you have. It turned out to be a really filling meal and hubby didn't even notice the lack of meat, although you could always add in some bacon if you wanted, or maybe salmon.
CREAMY ALLOTMENT VEGETABLE PASTA
| Serves: 2 | Prep Time: 10 Minutes | Cook Time: 10 Minutes | Total Time: 20 Minutes |
- 250g Pasta
- Handful Sugar Snap Peas
- A few stems of Purple Sprouting Broccoli
- 1 Courgette, halved and then sliced into half moons
- 2 Spring Onions, sliced
- Basil leaves
- 100g Cream Cheese
- 50g Parmesan, grated
- Juice of half a Lemon
- Salt and Pepper
- Step 1: In a frying pan, gently cook the courgette and spring onion until soft.
- Step 2: Meanwhile cook the pasta in a pan of salted water and add the sugar snaps and broccoli for the last 3 minutes of cooking. Drain.
- Step 3: Toss the pasta and veg into the frying pan with the courgette and spring onion, with about 4 tbsp of the pasta cooking water. Stir in the cream cheese, Parmesan, lemon and basil leaves and stir until the cream cheese has melted. Season.