Easy Gluten-Free Vegetarian Pasta with Boursin

Ingredients

• ounce sgluten-free elbow pasta
• salt and freshly ground black pepper to taste
• 1/2 cup sbroccoli florets
• tablespoon solive oil, or as needed
• 1/2 onion, thinly slice d
• clove garlic, minced
• red bell pepper, chopped
• tablespoon scream, or to taste
• (6 ounce) packagefrozen peas
• 1/2(5.2 ounce) packagegarlic and herb cheese spread (such as Boursin®)

Instructions

1. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
2. Bring a second large pot of lightly salted water to a boil. Cook broccoli until tender yet firm to the bite, about 8 minutes. Drain.
3. Meanwhile, heat olive oil in a large skillet or wok over medium heat and cook onion and garlic until soft and translucent, about 5 minutes. Add bell pepper and cook for 2 minutes. Season with salt and pepper. Pour in cream and add peas. Stir in Boursin cheese until melted and warm.
4. Add cooked noodles and broccoli to sauce and stir to combine. Season with salt and pepper.