• Bring a large saucepan of salted water to the boil. Preheat oven to 240°C/220°C fan-forced. • Place snacking tomatoes on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to combine. Roast until blistered, 10-15 minutes. • Meanwhile, cook penne in the boiling water until 'al dente', 10 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain pasta and return to pan.

• While the penne is cooking, finely chop garlic. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pine nuts, panko breadcrumbs (see ingredients) and half the garlic, stirring, until golden brown and fragrant, 3-4 minutes. • Transfer to a bowl and season to taste. Set aside. • Thinly slice cucumber into rounds. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. • Season, then add cucumber and mixed salad leaves. Toss to coat. • Grate zucchini.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook zucchini until softened, 2-3 minutes. • Add remaining garlic and cook until fragrant, 1 minute. • Add roasted snacking tomatoes, Nan's special seasoning, the brown sugar, vegetable stock powder, plant-based basil pesto, cooked penne and reserved pasta water. • Cook, stirring, until slightly reduced, 1-2 minutes. Season to taste.

• Divide roast tomato and plant-based pesto penne between plates or bowls. • Top with pine nut pangrattato. Serve with salad. Enjoy!