Easy Gluten-Free Vegetarian Pasta with Boursin® recipe
All Recipes Main Dish Recipes Pasta
Ingredients
- 9 ounces gluten-free elbow pasta salt and freshly ground black pepper to taste 3 ½ cups broccoli florets 2 tablespoons olive oil, or as needed ½ onion, thinly sliced 1 clove garlic, minced 1 red bell pepper, chopped 3 tablespoons cream, or to taste 1 (6 ounce) package frozen peas ½ (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)
Nutrition Info
- 643.8 caloriescarbohydrate: 89.2 gcholesterol: 49.5 mgfat: 27.6 gfiber: 8.2 gprotein: 14.9 gsaturatedFat: 12.3 gservingSize: -sodium: 309.8 mgsugar: 8.1 gtransFat: : -unsaturatedFat: : -
Directions Easy Gluten-Free Vegetarian Pasta with Boursin®
Directions
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Bring a second large pot of lightly salted water to a boil. Cook broccoli until tender yet firm to the bite, about 8 minutes. Drain.
Meanwhile, heat olive oil in a large skillet or wok over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add bell pepper and cook for 2 minutes. Season with salt and pepper. Pour in cream and add peas. Stir in Boursin® cheese until melted and warm.
Add cooked noodles and broccoli to sauce and stir to combine. Season with salt and pepper.