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Rich Cherry Tomato & Leek Penne

Rich Cherry Tomato & Leek Penne

with Capsicum Relish Sauce & Parmesan Cheese
4.5(59)
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
975 kcal
Protein
23.6g protein
Total
15 minutes
Difficulty
Easy
Allergens:
  • Gluten
  • Wheat
  • Sulphites
  • Milk
  • May contain traces of allergens
  • Soy
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 sachet

Nan's Special Seasoning

1 packet

Penne

(Contains: Gluten, Wheat; May be present: Soy)

1 sachet

Vegetable Stock Powder

1 packet

Leek

1 tin

Tinned Cherry Tomatoes

1 packet

Chargrilled Capsicum Relish

(Contains: Sulphites; )

1 packet

Baby Spinach Leaves

1 packet

Cream

(Contains: Milk; )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

Calories975 kcal
Energy (kJ)4080 kJ
Fat56.1 g
of which saturates33.5 g
Carbohydrate89.2 g
of which sugars23.3 g
Dietary Fibre9.3 g
Protein23.6 g
Sodium1620 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Large Pan

Cooking Steps

Cook the penne
1

• Boil the kettle. Half-fill a large saucepan with boiling water and a generous pinch of salt over high heat. • Cook penne in boiling water until ‘al dente’, 12 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain penne, then return to saucepan. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

Get prepped
2

• Meanwhile, thinly slice leek. Drain tinned cherry tomatoes. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook leek, stirring, until softened, 3-4 minutes. • Add Nan’s special seasoning and cook until fragrant, 1 minute. TIP: Reserve and refrigerate the passata from the cherry tomatoes to use in another meal!

Cook the sauce
3

• Add cherry tomatoes and simmer, lightly crushing with a spatula, 1-2 minutes. • Reduce heat to medium, then add cream (see ingredients), vegetable stock powder and the brown sugar and simmer until slightly thickened, 2-3 minutes. • Remove pan from heat, then add chargrilled capsicum relish, cooked penne and baby leaves. Stir to combine. Generously season with salt and pepper. TIP: Add a splash of pasta water if the sauce looks too thick.

Serve up
4

• Divide rich cherry tomato and leek penne between bowls. • Sprinkle over grated Parmesan cheese to serve. Enjoy!