a) Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Halve any thick broccoli stems lengthways.
c) Halve the baby plum tomatoes.
d) Peel and grate the garlic (or use a garlic press).

a) Pop the tomatoes onto a piece of foil.
b) Drizzle over some olive oil and the balsamic glaze. Season with salt, pepper and a pinch of sugar.
c) Fold the foil, sealing on all sides to create a parcel. Place the parcel onto a small baking tray.
d) When the oven is hot, roast the tomatoes on the top shelf until softened, 12-15 mins.

a) Meanwhile, add the penne to the boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Halfway through, add the broccoli to the pasta and cook for the remaining time until tender, 5-6 mins.

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat.
b) Once hot, add the garlic to the pan and stir-fry for 1 min.
c) Stir in the water for the sauce (see ingredients for amount) and veg stock paste. Bring to the boil, then simmer until reduced slightly, 1-2 mins.
d) Once thickened, stir in the creme fraiche, bring back to the boil, then remove from the heat. Taste and add salt and pepper if needed.

a) When the pasta and broccoli have 3 mins left to cook, add the peas and simmer for 2-3 mins.
b) Once cooked, drain the pasta and veg in a colander, then add to the pan of sauce, stir well to combine and heat through.
c) Stir through the cheese, then taste and season with salt and pepper if needed. TIP: Add a splash of water if you feel it needs it.

a) When everything is piping hot, spoon the pasta into your bowls and drizzle over the fresh pesto.
b) Carefully remove your roasted tomatoes from the foil and serve them on top.
c) Spoon over the balsamic tomato juices from the foil parcel to finish. Enjoy!