Bring a large saucepan of salted water to the boil. Preheat the oven to 240°C/220°C fan-forced. Place the cherry tomatoes on a lined oven tray. Add a drizzle of balsamic vinegar and olive oil. Season with salt and pepper and toss to combine. Roast until blistered, 10-15 minutes.

While the cherry tomatoes are roasting, cook the 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). Drain and return to the saucepan. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the penne is cooking, finely chop the garlic. In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the pine nuts and panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3-4 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl and season to taste. Set aside.

Slice the cucumber into thin rounds. In a medium bowl, combine a drizzle of balsamic vinegar and olive oil and season. Add the cucumber and mixed salad leaves and toss to coat.

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

Divide the roast cherry tomato and pesto penne between bowls. Tear over the basil leaves. Top with the pine nut pangrattato and serve with the cucumber salad.