About this recipe:Pasta in a light cream sauce flavoured with garlic, cheese, onions and vegetables makes a quick, family favourite meal. This is best served with a salad of sliced tomatoes in a simple dressing.
400g dried egg pasta
2 tbsp olive oil
1 small, finely chopped red onion
2 crushed garlic cloves
150ml single cream
50g grated Parmesan or Italian-style hard cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:10min › Ready in:20min
Cook 400g dried egg pasta (or use 500g quick-cooking fresh egg pasta) according to the pack instructions, then drain.
Meanwhile, heat 2 tbsp olive oil in a heavy frying pan, add 1 small, finely chopped red onion and gently cook for 3 minutes. Stir in 4 courgettes, coarsely grated (easily done in a food processor), with 2 crushed garlic cloves. Cook over a medium-high heat for 2 minutes, stirring frequently.
Add the pasta plus 150ml single cream, if you like. Toss gently and season.
Turn into a serving dish and scatter with 50g grated Parmesan or Italian-style hard cheese.
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.