Low in saturated fat, and really quick to make, this warming pappardelle primavera pasta dish is perfect for a mid-week supper for your family – just double the ingredients to feed a family of 4. The milk, cream cheese and tomatoes for the sauce when combined make a delicious light and creamy treat perfect for pasta.
- 200g pappardelle pasta
- 50g frozen soya beans
- 100g French beans, cut into 2-3
- 150ml skimmed milk
- 100g low-fat cream cheese with garlic and herb, eg, Philadelphia Light
- 150g cherry tomatoes, halved
- Salt and ground black pepper
- Few shavings of Parmesan cheese, to serve
Bring a large pan of water to the boil, add the pasta and cook it for 4 mins. Add soya beans to pan, followed by the French beans, and cook for a further 4 mins, or until pasta and vegetables are just tender.
Drain pasta and pour milk into hot pan and add cream cheese. Stir over a low heat until cheese melts to give a smooth sauce.
Add tomatoes to pan and heat them through. Return pasta to the pan, season well and mix into sauce. Spoon into serving dishes, scatter Parmesan shavings on top and serve immediately.
Top tip for making Pappardelle primavera
The cooking times are based on pappardelle that needs 8 mins cooking. Adjust if necessary so that the vegetables are added to the boiling water for the last 4 mins of the cooking time.