Penne with seasonal vegetables

Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 3 carrots
  • 2 leaves kale
  • 2 bulb spring onions
  • 1 chilli
  • 600 ml vegetable stock
  • 200 g penne
  • 200 g fresh (or frozen) shelled peas
  • Salt and pepper

1 flameproof casserole dish

1 chopping board


Peel and dice the carrots.

Thinly slice the kale, bulb spring onions and chilli.

Bring the vegetable stock to the boil in a flameproof casserole dish, add all of the ingredients and cook for 10 minutes on a low heat (check the cooking time of the pasta you are using).

Season with salt and pepper.