Rich Cherry Tomato & Leek Penne

Name: Rich Cherry Tomato & Leek Penne with Capsicum Relish Sauce & Parmesan Cheese
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Nan's Special Seasoning; 1 packet Penne; 1 sachet Vegetable Stock Powder; 1 packet Leek; 1 tin Tinned Cherry Tomatoes; 1 packet Chargrilled Capsicum Relish; 1 packet Baby Spinach Leaves; 1 packet Cream; 1 packet Grated Parmesan Cheese; 1 drizzle olive oil; 1 tsp brown sugar

with Capsicum Relish Sauce & Parmesan Cheese

4.5(59)

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

Get ready for bite-sized bliss in every forkful! ‘Al dente’ orecchiette is tossed with tender leek in a vibrant cherry tomato and capsicum relish sauce, bringing just the right balance of sweetness and zing. Finished with a sprinkle of Parmesan cheese, it’s a heartwarming bowl of pure pasta joy!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

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

Nutrition Values

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.

Utensils

•Large Pan

Cooking Steps

• 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.

• 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!

• 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.