Coronavirus (COVID-19)
View the latest COVID-19 information and advice, including details of the current lockdown rules and service updates
BrightenTheDay header

Recipe card number six - Creamy courgette and pea pasta (vegetarian)



  • one small white or red onion - finely diced
  • 50ml oil
  • one teaspoon garlic puree
  • two courgettes finely diced or sliced
  • 200g frozen peas
  • 300ml crème fraiche
  • 400g cooked whole-wheat penne pasta, approx 200g dry pasta
  • one teaspoon mixed herbs
  • salt and pepper to season
  • parmesan or cheddar cheese to sprinkle


  1. For the pasta bring a large pot of water to boil.
  2. Prepare the vegetables and ingredients.
  3. Meanwhile add pasta to simmering water to cook.
  4. Heat the oil in a large pan and gently fry the diced onions and courgettes for a few minutes, to soften. Add garlic puree and stir in the peas and cook for few minutes.
  5. Next stir the crème fraiche and season with salt and pepper. Heat gently for a further four to five minutes.
  6. Drain pasta, add to the mixture and stir well.
  7. Transfer to a serving bowl or plate, sprinkle with grated cheese and then serve immediately.


  • Serve with garlic bread and your choice of salad.
  • Feel free to use other types of pasta and vegetables.

Skill to learn

Learn to cook quick and easy pasta dishes.

Chef's tips

  • This pasta tastes delicious reheated the next day.
  • You can freeze the left over parmesan and use when required directly from the freezer.

Icon for pdf Recipe card number six to download and keep. [483.95KB]

Share this page