I’m not gonna lie. I’m on a clean-eating, gym-challenge this year which I’m super excited about, but this cooler weather has got me craving carb-laden comfort food. And what gets more comforting than a hearty bowl of creamy, cheesy pasta? #cheatdayhero
This was a rather serendipitous recipe. We had just arrived back in the UK, and J’s dad hadn’t got much in the way of groceries and there was barely anything in the fridge. But I managed to rustle up this. I love creamy pastas but I don’t like how heavy they can feel sitting in your stomach for hours after! It is not vegan, due to the creamy goat’s cheese but it is chockful of flavour with baby peas (petit pois), baby corn, broccoli, lots of garlic and baby button mushrooms. My little boy loved this.
This is quick, light and summery – perfect for those long summer evenings.
CREAMY VEGETARIAN FARFALLE
(makes enough for 4 big bowls)
- Half a small broccoli, cut into small florets
- 3 big handfuls of frozen petit pois
- 10 small baby sweetcorn chopped into 1″ chunks
- 2 big handfuls of baby button mushrooms
- 1 small wheel of goat’s cheese or Boursin (roughly 150gms)
- 3 cloves of garlic chopped fine
- 1 pint of vegetarian stock
- Seasoning: black pepper, salt
Start by frying the chopped garlic in your choice of fats. Me, I go for butter every time.
Add the mushrooms first and fry on a high heat for a minute, before adding all the other vegetables. Fry on high for 30 seconds then add the stock and cheese and simmer on low for 5 minutes, no more otherwise all the veggies will go mushy and lose their texture.
Taste and season. Cook your pasta and when done, drain and add to the vegetables and sauce.