The basis of this recipe is the quickest and easiest foolproof light cheese sauce made with crème fraîche, vegetable stock and parmesan. Vary the vegetables depending on your preference. Almost anything goes: try butternut squash, asparagus, green beans, courgette … the choice is yours.
Cook the pasta in a pan of boiling salted water according to the packet instructions.
Meanwhile, heat the oil in a large frying pan over a medium heat, add the onion, pepper and courgette and fry for 5 minutes until slightly softened, then add the garlic and fry for 30 seconds. Add the stock and simmer until it has reduced by half. Stir in the crème fraîche and remove from the heat.