Creamy Veggie Penne

Name: Creamy Veggie Penne with Creme Fraiche, Lemon and Tarragon
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Bell Pepper; 200 Penne Pasta; 1 Chives; 250 Baby Plum Tomatoes; 1 Yellow Pepper; 1 Lemon; 1 Courgette; ½ Vegetable Stock Powder; 112.5 Creme Fraiche; 20 Grated Hard Italian Style Cheese

with Creme Fraiche, Lemon and Tarragon

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The delicious creaminess of crème fraîche makes it the perfect thing to use in pasta sauces like this one. Chef Andre has used lemon zest and tarragon to lift the flavour or the sauce and stirred through peppers, courgette and fresh tomatoes for an added hit of goodness. Simple, quick, delicious.

Allergens:

Milk

•Egg

The quantities provided above are averages only.

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 war 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.

Total30 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

Bell Pepper

200

Penne Pasta

Chives

250

Baby Plum Tomatoes

Yellow Pepper

Lemon

Courgette

(May contain traces of: Celery)

Vegetable Stock Powder

112.5

Creme Fraiche

(Contains: Milk)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Nutritional information

Energy (kcal)648 kcal

Energy (kJ)2711 kJ

Fat22 g

of which saturates10 g

Carbohydrate96 g

of which sugars23 g

Protein24 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Medium Saucepan

•Grill Pan

•Plate

Instructions

Put a large saucepan of water with a pinch of salt on to boil for the pasta. Meanwhile, halve, then remove the cores from the peppers and thinly slice. Trim the courgette, quarter lengthways then chop into 1cm chunks. Halve the plum tomatoes (or you can keep them whole if you like!).

Add the wheat penne to the pan of boiling water and cook for 12 mins. When cooked, drain in a colander and drizzle with a little oil to stop it sticking

Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Add the peppers and courgette along with a pinch of salt and cook, stirring occasionally, until just softened, 8-10 mins.

While the veggies are cooking, pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Zest the lemon and cut into wedges.

Once the veggies are soft, stir in the tomatoes, stock, half the tarragon, the lemon zest and the crème fraîche. Simmer for 2-3 mins. tTIP: If the sauce is a bit thick, add a splash of water (use the pasta water if it's still cooking!) Season to taste with salt and pepper if needed.

Toss the penne into the sauce and mix well to combine (or tip it all into the saucepan you used to cook the pasta - whichever is largest!). Season to taste with salt and pepper if needed. Serve in bowls topped with the remaining tarragon, a sprinkling of cheese and the lemon wedges on the side. Enjoy!