About this recipe:A super-delicious vegetarian pasta that is made in 20 minutes. Penne is tossed in a creamy cheesy alfredo sauce and parsley. Enjoy with crusty bread rolls or a side salad.
450g penne pasta
250ml double cream
40g grated Parmesan cheese
50g chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic granules
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Method Prep:10min › Cook:10min › Ready in:20min
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, combine double cream and butter in a large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to the boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic granules. Toss with cooked pasta and serve immediately.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.