One-Pot Pasta with Roquefort and Courgettes

Cheese Pasta

Creamy, tangy French blue cheese is the star of this quick vegetarian pasta dish.

Ingredients

SERVINGS: 4 Serving(s)

250 g (9 oz) bucatini pasta
2 small courgettes (zucchini), diced
150 g (5 oz) Roquefort, cut into large chunks
1 garlic clove, thinly sliced
200 ml (7 fl oz) single (light) cream
1 onion, thinly sliced
1 small bunch of parsley
1 vegetable stock cube
2 tablespoons olive oil
freshly ground black pepper
1 teaspoon rock salt
750 ml (25 fl oz) water

Instructions

Put all the ingredients into a large saucepan in the order listed.

Cook for approximately 15 minutes over a medium heat, stirring regularly. About 2 cm (3/4 in) of cooking liquid should remain at the end.

About this recipe

The secret to a successful one-pot pasta: use a high-quality dry pasta and cold water. Dry pasta will hold it's shape and cold water ensures that it doesn't get soft too fast. Recipe courtesy of One-Pot Pasta by Sabrina Fauda-Rôle, photos by Akiko Ida.