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Cuisine:Description
A delicious creamy pasta recipe with three hidden veggies blended into the sauce
Ingredients
- 200g courgette
- 1 yellow pepper
- 150g cherry tomatoes
- 3 garlic cloves
- 1 tbsp olive oil
- 350g pasta
- 150g cream cheese
- 50g grated cheddar
- salt and pepper to taste
Instructions
- Chop the courgette and yellow pepper into pieces and add to a dish with the cherry tomatoes, whole garlic cloves and drizzle over the olive oil.
- You can also add the veg directly into the airfryer but I prefer to use a dish as it’s less messy.
- Airfry at 190c for 15 mins.
- To roast in the oven, cook at 200c fan for 20-25 mins.
- In the meantime, cook the pasta in a saucepan on the hob according to the package instructions. When the pasta is cooked and before you drain it, remove 50ml of the pasta water and set aside.
- Once the veggies are cooked, add to a blender or food processor with the cream cheese, grated cheddar, reserved pasta water and a little salt and pepper to taste.
- Blitz until completely smooth and mix with the pasta.
- Serve immediately.
Notes
Leftover sauce can be kept in an airtight container in the fridge for up to 3 days.
It an also be frozen. Defrost in the fridge overnight and reheat on the hob or in the microwave.