Penne with seasonal vegetables

• 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.