One-Pot Pasta with Roquefort and Courgettes

Creamy, tangy French blue cheese is the star of this quick vegetarian pasta dish.
January 11, 2017

Ingredients

  • 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-RĂ´le, photos by Akiko Ida.

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Ingredients

  • 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
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