HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Green Veg And Pesto Pasta
Creamy Green Veg and Pesto Pasta

Creamy Green Veg and Pesto Pasta

with Roasted Tomatoes

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Green Veg and Pesto Pastai in just 20 minutes for a delicious and speedy meal.

Allergens:Cereals containing glutenCeleryMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

80 grams

Tenderstem® Broccoli

125 grams

Baby Plum Tomatoes

2 unit(s)

Garlic Clove

180 grams

Penne Pasta

(ContainsCereals containing gluten)

10 grams

Vegetable Stock Paste


150 grams

Creme Fraiche


120 grams


25 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

50 grams

Fresh Pesto


Not included in your delivery

150 milliliter(s)

Water for the Sauce

½ tsp


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3369 kJ
Energy (kcal)805 kcal
Fat40.6 g
of which saturates19.9 g
Carbohydrate81.9 g
of which sugars13.4 g
Protein23.9 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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a) Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Halve any thick broccoli stems lengthways.
c) Halve the baby plum tomatoes.
d) Peel and grate the garlic (or use a garlic press).


a) Pop the tomatoes onto a piece of foil.
b) Drizzle over some olive oil. Season with salt, pepper and sugar (see ingredients for amount).
c) Fold the foil, sealing on all sides to create a parcel. Place the parcel onto a small baking tray.
d) When the oven is hot, roast the tomatoes on the top shelf until softened, 12-15 mins.


a) Meanwhile, add the penne to the boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Halfway through, add the broccoli to the pasta and cook for the remaining time until tender, 5-6 mins.


a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat.
b) Once hot, add the garlic to the pan and stir-fry for 1 min.
c) Stir in the water for the sauce (see ingredients for amount) and veg stock paste. Bring to the boil, then simmer until reduced slightly, 1-2 mins.
d) Once thickened, stir in the creme fraiche, bring back to the boil, then remove from the heat. Taste and add salt and pepper if needed.


a) When the pasta and broccoli have 3 mins left to cook, add the peas and simmer for 2-3 mins.
b) Once cooked, drain the pasta and veg in a colander, then add to the pan of sauce and heat through.
c) Stir through the cheese, then taste and season with salt and pepper if needed. TIP: Add a splash of water if you feel it needs it.


a) When everything is piping hot, spoon the pasta into your bowls and drizzle over the fresh pesto.
b) Carefully remove your roasted tomatoes from the foil and serve them on top.
c) Spoon over the tomato juices from the parcel to finish. Enjoy!