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Caramelised ‘French onion soup’ one pot pasta recipe
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All the flavours of the classic French onion soup come together in this easy pasta recipe that's cooked in one pan! Topped with a grilled cheese topping, this is comfort food heaven. See method
Ingredients
- 1 tbsp vegetable oil
- 30g unsalted butter
- 3 onions, thinly sliced
- 1 stick celery, finely chopped
- ½ tsp garlic granules (optional)
- pinch dried mixed herbs
- 300g fusilli pasta
- 1 vegetable stock cube, made up to 800ml
- 100g Creamfields grated Cheddar cheese
- 300g frozen garden peas
If you haven't got fusilli, try using penne or another short pasta
Each serving contains
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Energy
2360kj
563kcal
28%
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Fat
21g
29%
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Saturates
10g
51%
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Sugars
13g
14%
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Salt
1.6g
26%
of the reference intake
Carbohydrate 69.3g
Protein 20.9g
Fibre 8.6g
Method
- Heat the oil and butter together in a large saucepan over a medium heat. Cook the onions and celery for 10 mins, or until beginning to brown.
- Add the garlic granules, a pinch of dried mixed herbs, and season. Increase the heat to high and cook, stirring constantly, until well-browned.
- Add the dried pasta and cook for 1 min to toast. Pour in the vegetable stock and bring to a simmer. Reduce the heat and let gently bubble for 12-15 mins until the pasta is tender and liquid has reduced.
- Preheat the grill to the ‘high’ setting. If your pan handle isn’t heat-proof, transfer the pasta to a baking dish.
- Cover the top with the grated cheese and grill for 4-6 mins until dark golden brown and bubbling.
- Meanwhile, cook the peas according to pack instructions.
- Serve the pasta with the cooked peas.
See more Pasta recipes