Spring vegetable penne


500 g/1lb/2 cups penne pasta

2 tbsp vegan butter, or olive oil

100 g/3 ½ oz/1/2 cup broccoli

8 asparagus stalks, woody ends snapped off

And cut into short lengths

2 tsp vegan Parmesan, grated


1.Cook the pasta in boiling salted water according to the packet instructions.

2.Meanwhile Heat the butter or oil in a pan and add the vegetables with a splash of the pasta cooking water.

3.Cook gently until the broccoli and asparagus is just tender.

4.Drain the pasta and toss with the vegetables and keep warm.

5.Serve with grated Parmesan.