@thehumblepescatarian: Sundried Tomato Pesto Veg Pasta 🍅 Thissss is my kinda meal. 5 gorgeous ingredients and such little fuss but big reward and it tastes like something far fancier than the effort involved ❤️ Ingredients: 2 courgettes, sliced into half moons 200g tenderstem broccoli, chopped 200g baby plum tomatoes 250g penne pasta + 150ml pasta water 4 tsp vegan red pesto Method: Heat a little olive oil in a large frying pan and add the baby plum tomatoes. Let them cook for 5-8 minutes until they soften and start to blister, pressing a few gently with the back of a spoon to help them burst and create the start of a sauce. Add the sliced courgettes, season well with salt and pepper, and cook for 10 minutes until softened and starting to brown at the edges. Stir through the chopped tenderstem broccoli and the sundried tomato red pesto, letting everything cook together for about 8-10 minutes until the broccoli is tender and bright. At this point, cook the penne in salted boiling water until al dente. Before draining, save around 150ml of the pasta water. Pour the pasta water into the veg pan to loosen everything into a glossy sauce, then add the drained penne and toss until every piece is coated. Serve straight away while silky and warm 🙂 perfect! @Waitrose & Partners @allplants #quickandeasymeals #veggierecipes #Recipe #EasyRecipe #midweekmeals

Katie Leonard

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Region: GB

Friday 15 May 2026 15:24:50 GMT