Easiest Way to Make Courgette, Red Onion and Pea Cheese Pasta in 32 Minutes for Beginners

Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, courgette, red onion and pea cheese pasta. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

You can substitute the Wensleydale cheese for whatever 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. A vibrant veggie tart using fresh courgette and sweet, caramelised red onion.

Courgette, Red Onion and Pea Cheese Pasta is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Courgette, Red Onion and Pea Cheese Pasta is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have courgette, red onion and pea cheese pasta using 8 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Courgette, Red Onion and Pea Cheese Pasta:

1. Take 1 tbsp olive oil
2. Get 1/2 red onion, finely chopped
3. Take 1 courgette, diced
4. Prepare 85 g/3oz frozen peas, defrosted under cold running water
5. Make ready 110 g/3½oz Wensleydale cheese, grated
6. Take 100 ml/3½fl oz double cream
7. Prepare 140 g/5oz pasta
8. Prepare salt and freshly ground black pepper

If you prefer red, an Italian Valpolicella goes surprisingly well here. Vlogger Juggle Mum shows how to make a red onion and courgette 'no pastry' quiche recipe using British Lion eggs. Heat vegan butter in a large sauce pan. Serve as a side dish along with pasta or gnocchi.

Steps to make Courgette, Red Onion and Pea Cheese Pasta:

1. 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.
2. 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.

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