EASY PEASY CHEESY VEG PASTA

On a horrible rainy week like the one we are having in Liverpool at the moment, sometimes all you want when you get in from work is a big plate of cheesy pasta. This doesn't have to be at the expense of your waistline though. By using a low fat cream cheese you can make a low calorie version that doesn't have to scrimp on flavor with the addition of chili and garlic to keep those taste buds dancing. Finish with some veg and a grating of parmesan and you can have this dish on the table in less than 30 minutes.

A few points; I've left the option for the pasta open to you. This dish can use many types of pasta so the choice really is yours. My advice though is to use a sauce catching pasta like the conchiglie I've used in the pictures or something like macaroni or penne will also work just as well.

You can also swap out some of the vegetables as well if you wish. Swap out the frozen broad beans for peas or sweetcorn if you wish or why not add in some red peppers instead of the tomatoes. Whatever you decide to use just make sure it's something that will cook when fried in under 10 minutes. Things like carrots and potatoes will not work!

With those words of wisdom, here is the recipe which will make enough for two hungry bellies who couldn't possibly wait hours for dinnertime;

 

Easy Peasy Cheesy Pasta

80g Dried Pasta
2 Grated Garlic Cloves

2 Small Chilies
1 Chopped Red Onion

10 Halved Cherry Tomatoes

Handfull Of Chopped Mushrooms
Handfull Frozen Broad Beans 

2 Heaped Tbsp Low Fat Cream Cheese

Salt And Pepper To Season
Some Veggie Parmesan To Finish

1. Place a pan of salted water on the hob and bring to the boil ready for the pasta and place a lightly oiled frying pan on a medium heat. Begin to cook your pasta as per packet instructions.
2. Throw the garlic, chilies and onion into the frying pan and cook until the onions start to go soft before adding in the tomatoes, mushrooms and broad beans and continue to fry until the mushrooms begin to soften.
3. Add in the cream cheese and stir until it melts to form a cheese sauce. Season well and then reduce the heat to low and simmer for around 5 minutes, stirring regularly to prevent the mixture sticking to the pan.
4. Once the pasta and sauce are ready, use a slotted spoon to add the pasta to the sauce, making sure some of the pasta water enters the pan to loosen the cheese sauce. Give everything a good mix together until all the pasta is covered in the sauce. Serve and finish with some grated parmesan.

Serve the cheesy pasta straight away so the it stays piping hot and the sauce is nice and silky. If you leave the pasta to cool the sauce will begin to thicken too much and become slightly unappetizing so if you do want to save any of the pasta to have the next day make sure you are able to reheat it if you decide to take it to work for a lunchtime nibble. Just because the cheesy sauce is made from low fat cream cheese doesn't mean it lacks in flavor. The garlic and chili add a big punch to the sauce whilst still allowing all the vegetables to shine through. It doesn't get easier than this easy peasy cheesy pasta!