Quick Vegetarian Pasta With Spinach And Boursin Recipes

EASY GLUTEN-FREE VEGETARIAN PASTA WITH BOURSIN®

This is a quick vegetarian pasta dish made with broccoli, bell peppers, peas, Boursin® cheese, and gluten-free noodles - any shape will do. The sauce is super creamy and yummy.

Provided by Nanda

Categories Main Dish Recipes Pasta

Time 30m

Yield 3

Number Of Ingredients 10

Easy Gluten-Free Vegetarian Pasta with Boursin® image

Steps:

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.

Nutrition Facts : Calories 643.8 calories, Carbohydrate 89.2 g, Cholesterol 49.5 mg, Fat 27.6 g, Fiber 8.2 g, Protein 14.9 g, SaturatedFat 12.3 g, Sodium 309.8 mg, Sugar 8.1 g

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®)

CREAMY MUSHROOM & SPINACH PASTA

Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes

Provided by Liberty Mendez

Categories Dinner

Time 25m

Number Of Ingredients 9

Creamy mushroom & spinach pasta image

Steps:

Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
150g baby mushrooms, halved
150g tagliatelle
2 garlic cloves, crushed
200g low-fat crème fraîche
15g parmesan or vegetarian alternative, grated
120g baby spinach
½ tsp chilli flakes (optional)