Penne with Courgette, Peas and Vegan Feta Cheese
A fresh and delicious speedy vegan supper dish
Ingredients
- 200 g Penne dried
- 1 Onion small, peeled, halved and sliced thinly
- 1 clove Garlic minced
- 1 tbsp Olive Oil
- 150 g Feta vegan, or vegan goat-style cheese
- 200 g Courgette topped, tailed and cut into roughly 1cm cubes
- 50 g Frozen Peas
- 150 ml Soy mik or plant based cream, unsweetened
- 50 ml White Wine (optional but it does add a great dimension to the dish)
- 2 tbsp Basil
- Salt and Pepper or parsley, roughly chopped or torn
Instructions
- Cook the pasta according to the instructions on the packet, but leave it a little al dente. Drain, reserving a few tablespoons of the cooking liquor. Lightly oil the pasta and place to one side.
- Heat the olive oil gently in a sauté pan and cook the sliced onion until soft.
- Add the courgette and minced garlic, and fry gently until the courgette starts to turn translucent. Season lightly.
- Crumble in the feta cheese and then add the pasta stirring well to combine.
- Pour over the milk, white wine and pasta cooking liquor and bring to a rapid boil. You are aiming for most of the liquid to cookoff, leaving a light coating on the pasta. This should take no longer than 5minutes.
- Remove from the heat, taste for seasoning and adjust as necessary. Stir in the basil or parsley
- Serve in large, deep bowls sprinkled with a little vegan parmesan if you like