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Easy Gluten-Free Vegetarian Pasta with Boursin®

2019-09-30
  • Servings: 3 servings
  • Prep Time: 0m
  • Cook Time: 0m
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“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.”

Ingredients

9 ounces gluten-free elbow pasta

salt and freshly ground black pepper to taste

3 1/2 cups broccoli florets

2 tablespoons olive oil, or as needed

1/2 onion, thinly sliced

1 clove garlic, minced

1 red bell pepper, chopped

3 tablespoons cream, or to taste

1 (6 ounce) package frozen peas

1/2 (5.2 ounce) package garlic and herb cheese spread (such as Boursin®)

Directions

  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.
  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.
  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(R) cheese until melted and warm.
  4. Add cooked noodles and broccoli to sauce and stir to combine. Season with salt and pepper.
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