Creamy vege penne

Instructions

1 Cook penne according to packet instructions. When cooked, save 1/2 cup pasta water and set aside before draining.

2 Heat half the garlic oil in a pan over a medium heat. Add spring onions, courgettes and broccolini and stir-fry for 5 minutes, until vegetables are tender. Add cherry tomatoes and cook for 2 minutes, until tomatoes are softened.

3 Add the cooked penne, ricotta and half the parmesan. Stir, using a little of the reserved pasta water to make a smooth texture.

4 Serve, garnishing with the remaining parmesan and garlic oil. Add basil and chilli flakes, if using.