Farfalle primavera

Cooking Vegetarian Farfalle primavera

Create creamy vegetarian pasta dishes in minutes with this speedy recipe.

Lables: Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.
  2. Melt butter in a large non-stick frying pan over medium heat. Add garlic, zucchini and squash. Cook, stirring, for 3 to 4 minutes or until tender.
  3. Stir in cream, mustard and lemon rind. Bring to a gentle boil. Reduce heat to low. Simmer for 1 to 2 minutes. Add peas and simmer for another 2 minutes or until sauce slightly thickens. Add parsley, parmesan, pasta and reserved cooking liquid. Season with salt and pepper. Toss to combine. Serve.

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375g dried farfalle
2 zucchini, sliced
4 squash, thickly sliced
1 tbsp wholegrain mustard
2 tsp lemon rind, finely grated
25g butter
4 garlic cloves, crushed
300ml thickened cream
1 cup frozen peas
2 tbsp chopped flat-leaf parsley leaves
1/3 cup finely grated parmesan cheese or vegetarian hard cheese

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
people
Method
Baking
Category
Vegetarian
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