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Creamy Veggie Penne

Creamy Veggie Penne

with Creme Fraiche, Lemon and Tarragon
4.5(232)
Recipe Development Team
Recipe Development TeamUpdated on March 31, 2026
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Calories
: 
648 kcal
Protein
: 
24g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
  • May contain traces of allergens
  • Celery
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Bell Pepper

200

Penne Pasta

1

Chives

250

Baby Plum Tomatoes

1

Yellow Pepper

1

Lemon

1

Courgette

(May contain traces of: Celery)

½

Vegetable Stock Powder

112.5

Creme Fraiche

(Contains: Milk)

20

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

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.
•Medium Saucepan
•Grill Pan
•Plate

Instructions

PDF
Do the Prep
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 plum tomatoes (or you can keep them whole if you like!).

Cook the Pasta
2

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

Fry the Veg
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.

Prep the Rest
4

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.

Finish the Sauce
5

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.

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

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