Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

Cook the penne for 8 minutes in boiling salted water ... Add the flour and stir into the vegetables. Add the tomato purée, bay leaf, lemon juice, wine and reduce, then add the fish stock.

A luxurious sauce unfolds as vegetable broth and heavy cream join the mix, coating the penne and pears to make each forkful of pasta luscious and velvety. Read more: 12 Little-Known Facts About Salt ...

Vegetables for ratatouille are usually prepared separately ... I use it as a pasta sauce, tossing it with cooked penne before garnishing it with olive oil, olives, grated Parmesan cheese, and parsley ...

Add the onions and sweat. Then add the courgettes. At this stage add about 4 ladles of vegetable stock followed by the courgette flowers and basil leaves. Stir-fry for a couple of minutes.