Creamy greens with wheat-free pasta

I've always loved pasta but since going wheat-free I try not to eat too much of it. Sometimes when I have a real hankering for it I will resort to the wheat-free varieties. In an ideal world I'd probably steer clear of even that and go for spiralised veg instead. I've recently discovered the joys of courgetti but sometimes only pasta will do! This is one of my favourite combinations of lots of green veg with a lovely creamy cheese sauce, if you wanted to you could also make it into a pasta bake.

Creamy greens with wheat-free pasta (Serves two)

Ingredients:

150g Wheat free pasta - I used Free-from penne pasta
1/2 head of broccoli, chopped into florets
50g frozen peas
40g frozen, shelled edamame beans
50ml double cream
100g goats cheese - I used a mix of soft and semi-soft
50g parmesan cheese with extra to top
Salt and pepper
Chilli flakes

Method:

Add your pasta to a large pan of boiling salted water, after a couple of minutes add the broccoli.
Once the pasta has been cooking for 5-6 minutes add the peas and edamame beans.
Cook until the pasta is done then drain reserving a mug of the pasta water, return the pasta and veg to the saucepan - for me this took about 10 minutes but it will depend on your cooker and how al dente you like your pasta.
Ideally your broccoli should be slightly overcooked so it can be mashed up slightly with a fork.
Add the cream, goats cheese and parmesan, stir through to melt the cheese, add a bit of the reserved pasta water to loosen the sauce slightly.
Season with salt and pepper to taste.
Serve up and top with chilli flakes and extra parmesan.