This Cream Cheese Pasta recipe is a super speedy 10 minute midweek meal. Add whatever vegetables or meat you have in the fridge and you're good to go.
Put the pasta into boil in a large pan of salted water.
Whilst the pasta is cooking, in a large saucepan or deep frying pan, heat the oil and fry the bacon, onion, garlic and courgettes until softened and starting to brown. (This will take about the same time as the pasta.)
3 - 4 Minutes before the pasta is due to finish cooking, add in the peas with the boiling pasta to cook in the same water.
Take the pan with the fried vegetables. Stir in the cream cheese, salt and pepper, Parmesan cheese and a couple of ladles of the water from the pasta pan. Stir until smooth.
Drain the pasta and add to the vegetables and sauce.
Whichever shape of dried pasta you prefer is fine. Check the cooking time on the packet.
If I'm using a very fatty bacon, like pancetta lardons, I leave out the oil as it's not needed.
I use pre prepared frozen, chopped here. An onion weighs about 150g, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 10g (2 teaspoons).