This is a pretty quick one, but is rich, creamy and delicious. What’s more, it’s not too unhealthy, as you can use half fat creme fraiche and there’s no need for cheese or meat.
- 150ml half fat creme fraiche
- 1 tsp green pesto
- 1tsp Sriracha hot sauce
- Half a courgette
- Half a pepper
- Half a red onion
- A clove of garlic
- 1/4tsp salt
- Farfalle pasta
- 1tbsp olive oil
Start off by finely chopping your red onion and garlic, and adding the sriracha, oregano, salt and pesto. Heat up your oil on a medium heat, then fry for around 15 minutes until the onion is soft. If it seems to be drying out, add a little water.
Whilst it’s frying, finely chop the pepper and courgette, then add to the onion and garlic mix. Fry this for another 5 minutes, until it’s all softened too.
Next, immediately remove from the heat, and then add the creme fraiche. Give it a mix and set aside as you cook the pasta.
Next, cook your pasta in salted water. Once it’s about 5 minutes from being finished, do two things.
- Pour some of the water from the pasta into the sauce mix, until it is the consistency you want it.
- Add your brocolli in with the pasta. This will obviously cook it, and no more washing up.
Finally, combine the sauce with the pasta & brocolli and serve. Top with black pepper, and parmesan if you fancy it.