Continue with step 2. Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter: Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.

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.

Return to the heat, stir in the roasted vegetables and cook for 2–3 minutes, or until bubbling. Drain the penne, reserving a little of the water, then tip the pasta into the sauce and stir.

Ratatouille, the classic vegetable stew of Provence ... I use it as a pasta sauce, tossing it with cooked penne before garnishing it with olive oil, olives, grated Parmesan cheese, and parsley or ...

Add the chilli powder and cook for one minute. Stir in two tablespoons of the marinade from the vegetables, the garlic, sugar and ground peanuts. Stir well. Add the coconut milk a little at a time.