Creamy Samphire Pasta

Lay the courgettes in a single layer on a baking tray. Drizzle with some oil, a pinch of salt and black pepper. Make sure they are well coated in the oil (but still in a single layer on the tray). Sprinkle half the Italian cheese on top of the courgette slices (save the rest for sprinkling on the pasta at the end). Roast in your oven until the cheese is golden and bubby, 15-20 mins. Once cooked, remove from the oven.

Meanwhile, add the penne pasta to the boiling water and cook for 6-7 mins. Once cooked, drain and drizzle with oil to stop it sticking together. While the pasta is cooking, heat a frying pan on medium high heat (no oil!). Once hot, add the pine nuts. Stir and toast them until golden (but keep an eye on them as they easily burn!), then remove them from your pan.

Put your frying pan back on medium heat with a drizzle of oil. Add the shallot and cook until softened, 5 mins. Add the garlic and basil stalks and cook for 1 minute more, then add the white wine vinegar and allow to evaporate before pouring in the water (amount specified in the ingredient table) and stirring in the vegetable stock pot.

Add the samphire to your pan with the liquid and cook everything for 5 mins, then stir in the crème fraiche and bring back to the boil. Season with plenty of black pepper. Add the cooked pasta to the sauce along with half the basil leaves and stir together.