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+ servings

Penne with Courgette, Peas and Vegan Feta Cheese

Penne with Zucchini Peas and Vegan Cheese Recipe
A fresh and delicious speedy vegan supper dish
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes


  • 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


  • 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