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Creamy Veggie Penne (v)

Creamy Veggie Penne (v)

with Creme Fraiche, Lemon and Basil

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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 basil to lift the flavour or the sauce and stirred through peppers, courgette and fresh cherry tomatoes for an added hit of goodness. Simple, quick, delicious.

Allergens:GlutenCeleryMilkEgg
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 unit(s)

Red Pepper

1 unit(s)

Yellow Pepper

1 unit(s)

Courgette

1 punnet(s)

Cherry Plum Tomatoes

200 grams

Wheat Penne Pasta

(ContainsGluten)

1 bunch(es)

Basil 20g

1 unit(s)

Lemon

½ sachet

Vegetable Stock Powder

(ContainsCelery)

¾ pack(s)

Crème Fraîche

(ContainsMilk)

½ pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)
Nutritional information
Nutritional information
Energy (kJ)2644 kJ
Energy (kcal)632 kcal
Fat22.0 g
of which saturates10.0 g
Carbohydrate91 g
of which sugars23.0 g
Protein24 g
Salt1.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensils
Saucepan
Frying Pan
Plate
InstructionsPDF
Instructions
1

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 cherry plum tomatoes (or you can keep them whole if you like!).

2

Add the penne to the pan of boiling water and cook for 10 mins. When cooked, drain in a colander and drizzle with a little oil to stop it sticking

3

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.

4

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

5

Once the veggies are soft, stir in the tomatoes, stock, half the basil, 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.

6

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 basil, a sprinkling of cheese and the lemon wedges on the side. Enjoy!