Penne Pasta Primavera

Name: Penne Pasta Primavera
Yield: Makes 4 portions
Ingredients: salt and pepper; 100 g/3½ oz cherry tomatoes, halved; 60 g/2¼ oz parmesan cheese, grated; 2 tbsp chopped fresh basil leaves; 150 ml/5 fl oz vegetable stock; 1 garlic clove, crushed; 100 g/3½ oz broccoli florets; 100 g/3½ oz full-fat crème fraîche; 1 red onion, sliced; 1 tbsp olive oil; 1 medium courgette, diced; 1 red pepper, deseeded and diced; 180 g/6 oz small penne pasta

Preparation info

Makes
4
portions

Difficulty
Easy

Appears in

Real Food Kids Will Love

By Annabel Karmel

Published 2018

About

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.

Ingredients

180 g/6 oz small penne pasta
1 tbsp olive oil</

Pasta
Vegetarian

Method

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.