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.

Nanda

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
3
Yield:
3 servings
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Ingredients

3
Original recipe yields 3 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

644 calories; protein 14.9g 30% DV; carbohydrates 89.2g 29% DV; fat 27.6g 43% DV; cholesterol 49.5mg 17% DV; sodium 309.8mg 12% DV. Full Nutrition
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Reviews

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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