Creamy Veggie Penne
with Creme Fraiche, Lemon and Tarragon
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.
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.
Ingredients
1
Bell Pepper
200
Penne Pasta
1
Chives
250
Baby Plum Tomatoes
1
Yellow Pepper
1
Lemon
1
Courgette
(May contain Celery)
½
Vegetable Stock Powder
112.5
Creme Fraiche
(Contains Milk)
20
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Nutritional information
Utensils
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!
