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Before you jump to Courgette, Red Onion and Pea Cheese Pasta recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.
Choosing to eat healthily provides many benefits and is becoming a more popular way of living. Poor diet is one factor in health problems such as heart disease and hypertension which can place a drain on the economy. There are more and more campaigns to try to get us to lead a more healthy way of living and yet it is also easier than ever to rely on fast, convenient food that is often bad for our health. A lot of people typically believe that healthy diets demand a great deal of work and will significantly alter the way they live and eat. It is possible, however, to make several minor changes that can start to make a good impact on our everyday eating habits.
To see results, it is definitely not a necessity to drastically modify your eating habits. Even more important than completely altering your diet is just substituting healthy eating choices whenever you can. As you become accustomed to the taste of these foods, you will discover that you’re eating more healthily than you did. As you continue your habit of eating healthier foods, you will find that you will not wish to eat the old diet.
All in all, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to courgette, red onion and pea cheese pasta recipe. You can cook courgette, red onion and pea cheese pasta using 8 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to cook Courgette, Red Onion and Pea Cheese Pasta:
- Use 1 tbsp olive oil
- Get 1/2 red onion, finely chopped
- You need 1 courgette, diced
- Use 85 g/3oz frozen peas, defrosted under cold running water
- Prepare 110 g/3½oz Wensleydale cheese, grated
- Get 100 ml/3½fl oz double cream
- Get 140 g/5oz pasta
- Get salt and freshly ground black pepper
Instructions to make Courgette, Red Onion and Pea Cheese Pasta:
- Heat the oil in a large pan and gently fry the red onion, garlic and courgette for a few minutes, to soften. Stir in the peas and heat for a few minutes, to warm through.
- Stir in the Wensleydale cheese and then add the cream. Season with salt and pepper. Heat gently for a further 4-5 minutes, add most of the parsley and the pasta at the end. Transfer to a serving bowl or plate and serve immediately, garnished with the remaining parsley.
Leave in the strainer and heat the pan up on the stove with a few drops of almond milk. Italy meets Greece in this easy Feta, Caramelised Onion and Courgette Pasta recipe. Soft, sweet caramelised onions and courgettes (zucchini) pair beautifully with sharp, salty feta and the gentle nuttiness of pine nuts - all stirred into pasta to make a delicious, but very easy, midweek meal. Pour one ladleful of the pasta cooking water into a mixing jug. Crumble in the goats cheese, chopped mint and half the cooked courgette, keeping the other half on a low heat.
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