Easy Gluten-Free Vegetarian Pasta with Boursin®

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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 644 Calories

Ingredients

• 1 clove garlic, minced
• salt and freshly ground black pepper to taste
• 1 red bell pepper, chopped
• ½ onion, thinly sliced
• 2 tablespoons olive oil, or as needed
• 9 ounces gluten-free elbow pasta
• 3 ½ cups broccoli florets
• 3 tablespoons cream, or to taste
• 1 (6 ounce) package frozen peas
• ½ (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Add cooked noodles and broccoli to sauce and stir to combine. Season with salt and pepper.