Red Pepper Pesto & Cherry Tomato Penne with Roasted Almonds

Steps

1. Bring a pot of salted tap water to the boil. Preheat oven to high grill. Cook sauce. Heat a drizzle of olive oil in a pot with a lid on medium-high heat. Cook first measure of cherry tomatoes, covered, for 4-5 minutes, until softened. Prick tomatoes with a fork to release juices as they cook. Add red pepper pesto, garlic cream, water measure and 1/2 tsp salt to pot and bring to a simmer. Simmer for a further minute, until thickened slightly.
2. Cook pasta. Cook pasta in pot of boiling water for 12-14 minutes, until just tender. Drain well and return to pot with a drizzle of oil to prevent sticking.
3. Prep & cook veggies. Toss corn and courgettes on a lined oven tray with a drizzle of oil. Season with salt and pepper. Grill on middle oven rack, for 10-12 minutes, until tender.
4. Prep parsley & garnishes.
5. Finish pasta. Add sauce, parsley and vegan cheesy flakes to pot with pasta and toss to combine. Season to taste.
6. Serve pasta topped with veggies, roasted almonds, cherry tomatoes and basil.