Penne with seasonal vegetables

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About


  • 3 carrots
  • 2 leaves kale
  • 2 bulb spring onions


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.