This is a quick vegetarian pasta dish made with broccoli, bell peppers, peas, Boursin cheese, and gluten-free noodles in a creamy sauce.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
644 Calories
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
Add cooked noodles and broccoli to sauce and stir to combine. Season with salt and pepper.
Step 4
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.
Ingredients
1 clove garlic, minced
salt and freshly ground black pepper to taste
1 red bell pepper, chopped
2 tablespoons olive oil, or as needed
9 ounces gluten-free elbow pasta
3 tablespoons cream, or to taste
1 (6 ounce) package frozen peas
0.5 onion, thinly sliced
3.5 cups broccoli florets
0.5 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)