The creamiest of pasta dishes made with the delicious Elmlea Double.
Cooking Time (Includes Preparation Time): 30 mins
Be generous with the Parmesan - it brings all the flavours together.
Feeds: 4 People
1 Tsp of Chilli Flakes
2 Brown Onions
1 Glass of White Wine
1 Pot of Elmlea Double
Bunch of Basil
250g of Parmesan
400g Wholewheat Fusilli Pasta
Start by chopping your onions into semi-circular discs, before adding to a frying pan along with a large glug of olive oil and the chilli flakes. Chop up the courgettes and add to the pan, before beginning to fry gently on a low heat to allow the vegetables to soften.
As the onions and courgettes are frying - get the pasta on (see packet instructions). Remember to save a cup of pasta water for later, as you will need it.
Once the onions are brown and soft, add the white wine to the pan, turning the heat up slightly so that the mixture simmers and bubbles gently. Stir well, before adding the pot of Elmlea cream to the vegetables, combining thoroughly.
As the mixture is simmering, add a sprinkle of salt and pepper and the zest of the lemon, before combining again. After another minute of stirring whilst it simmers, add the juice of the lemon to the mixture.
Once the pasta is cooked, pour it into the pan, stirring it so that the pasta becomes fully coated in the creamy sauce. Add the pasta water to loosen the sauce slightly, so that it becomes silky and smooth.
Next, grate the Parmesan, adding two thirds of this to the pasta mixture. Chop up your basil, also adding two thirds to the pan. Stir well.
Serve immediately in a bowl, garnishing with the remaining parmesan and basil!