2heaving spoons Philadelphia cream cheese (about 170g which is half the tub)You can make this recipe vegan by using Elmlea plant based double cream instead of cream cheese
coriander & chopped red onions for garnish
Method
1
Cook your macaroni
2
Heat oil and add onions & courgettes until they turn translucent (about 1-2 mins)
3
Add your red pepper and sauté for a few seconds
4
Add your chopped tomatoes, garlic & spices
5
Let the sauce cook for 5mins on medium heat
6
Add your frozen peas straight in
7
Add Philadelphia cream cheese (or plant based double cream) and stir well into your sauce
8
Add your cooked macaroni and stir into the sauce
9
Garnish with chopped red onions and coriander if you like
2heaving spoons Philadelphia cream cheese (about 170g which is half the tub)You can make this recipe vegan by using Elmlea plant based double cream instead of cream cheese
coriander & chopped red onions for garnish
Directions
Method
1
Cook your macaroni
2
Heat oil and add onions & courgettes until they turn translucent (about 1-2 mins)
3
Add your red pepper and sauté for a few seconds
4
Add your chopped tomatoes, garlic & spices
5
Let the sauce cook for 5mins on medium heat
6
Add your frozen peas straight in
7
Add Philadelphia cream cheese (or plant based double cream) and stir well into your sauce
8
Add your cooked macaroni and stir into the sauce
9
Garnish with chopped red onions and coriander if you like
15min Mom is a prime resource for quick & healthy recipes to fit around your busy lifestyle. Vegan, Vegetarian, low-carb, nourishing & family friendly.
