Brie & Rocket Pasta
This recipe works in combination with: Bacon, Poached Egg & Rocket Salad, Ham & Cheese Frittata, Pan-Seared Salmon with Creamed Peas, Peppered Salmon with Brie Sauce.
Pasta in a creamy Brie sauce garnished with rocket leaves.
Ingredients
- 30ml of single cream
- 65g brie, skin removed and chopped
- 20g of wild rocket leaves
- 50g of value pasta shapes
- 1 tsp vegetable oil
- Serves: 1
- Course: Lunch
- Preparation time: 10 mins
- Cooking time: 15 mins
- Price per person: £0.99
- Store cupboard: Basic
- Calories per serving: 454
- 5-a-day per serving: 0.1
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Method
- Cook the pasta according to the packet instructions.
- Meanwhile, heat the cream in a saucepan, add the Brie and stir until the cheese melts. Season to taste with salt and pepper.
- Drain the pasta and toss with the sauce and two-thirds of the rocket leaves.
- Spoon the pasta onto a plate. Top with the remaining rocket, drizzle with the oil and season with salt and pepper.
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