Spicy Creamy Penne with Vegetables

1.Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving 100ml of pasta water.

2.While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced red onion and sauté for 3 minutes until translucent.

3.Add the minced garlic and chopped red chili to the skillet; cook for 1 minute until fragrant, stirring frequently to avoid burning.

4.Add the sliced red bell pepper and diced zucchini to the skillet. Sauté for 5-6 minutes until the vegetables are tender but still have a slight bite.

5.Sprinkle the smoked paprika over the vegetables and stir to combine. Season with salt and freshly ground black pepper to taste.

6.Pour in the double cream and vegetable stock, stirring well to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly.

7.Add the cooked penne to the skillet, tossing gently to coat the pasta evenly with the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.

8.Stir in the grated Parmesan cheese until melted and incorporated into the sauce. Adjust seasoning with additional salt, pepper, or chili flakes if desired.

9.Remove from heat and transfer to serving plates. Garnish with fresh basil leaves and an optional sprinkle of chili flakes for extra heat.

10.Serve immediately and enjoy your spicy creamy penne with vegetables.