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Herby pasta with veg recipe

This quick and easy pasta dish makes a perfect 30-minute mid-week meal.

Prep: 15 mins
Cook: 15 mins
Serves 4

Nutritional information

Per serving:

  • 1,456kJ / 345kcal
  • 18.3g protein
  • 4.2g fat, of which 1.7g saturates
  • 54.3g carbohydrate, of which 9.7g sugars
  • 8.6g fibre
  • 0.4g salt
Cream cheese and green herb sauce over pasta with pepper, peas and broccoli


  • 250g pasta (any shape)
  • 1 teaspoon vegetable oil
  • 5 spring onions, trimmed and chopped
  • 100g sugar-snap peas or green beans, sliced
  • 200g broccoli, broken into small florets
  • 1 pepper (any colour), deseeded and chopped
  • 75g peas (defrosted, if frozen)
  • 3 handfuls cherry tomatoes, halved
  • 200g lower-fat soft cheese with garlic and herbs
  • 50ml semi-skimmed milk
  • zest of 1 lemon


  1. Cook the pasta in boiling water for 10 to 12 minutes, or according to the instructions on the packet, until just tender.

  2. Meanwhile, heat the oil in a large non-stick frying pan or wok. Add the spring onions, sugar-snap peas or green beans, broccoli and pepper, and stir-fry for 3 to 4 minutes, until softened. Stir in the peas and tomatoes, then remove from the heat.

  3. Drain the cooked pasta but keep 2 tablespoons of the cooking water. Add this water back to the saucepan, along with the cheese, milk and lemon zest. Heat, stirring with a whisk, until the sauce is hot and smooth.


    Use plain low-fat soft cheese if anyone does not like garlic.

  4. Tip the pasta and cooked vegetables into the sauce, and stir gently for a minute or so to heat through. Divide among 4 bowls and enjoy!


    Finish off each portion with 2 teaspoons of finely grated reduced-fat cheese, if you like.