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Creamy Veggie Penne (v)

Creamy Veggie Penne (v)

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: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)

Premium Tomatoes

200 grams

Wheat Penne Pasta

(ContainsGluten)

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)

1 bunch(es)

Tarragon

Nutritional information
Nutritional information
Energy (kJ)2356 kJ
Energy (kcal)563 kcal
Fat21.0 g
of which saturates10.0 g
Carbohydrate79 g
of which sugars20.0 g
Protein21 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
Do the Prep
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 tomatoes (or you can keep them whole if you like!).

Cook the Pasta
Cook the Pasta
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

Fry the Veg
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
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
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
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!