• 200g shell pasta shapes
• 120g broccoli florets
• 2 tablespoons olive oil
• Large knob butter
• 2 small onions thinly sliced
• 2 garlic cloves, crushed
• 2 tablespoons plain flour
• 350mls Kallo vegetable stock (as an alternative you can also opt for our very low-salt Kallo stock)
• 198g sweetcorn, drained
• 4 tablespoons creme fraiche
• 2 tablespoons basil, chopped
• 1 tablespoons chive, chopped
• Juice 1/2 small lemon
• 75g parmesan, grated

1. Cook the pasta in boiling salted water according to the packet instructions, adding the broccoli to the water 3 minutes before draining.
2. Heat the oil and butter in a large frying pan. Add the onions and fry until softened. Add the garlic and fry for 10 seconds. Sprinkle in the flour, then slowly stir in the stock, stirring until thickened and boiling. Add the corn and simmer for 2 minutes. Add the creme fraiche, herbs, lemon juice, cooked pasta and broccoli and cheese. Toss together and season lightly.

As an alternative you can also opt for our very low-salt Kallo stock.