Penne with Roast Broccolini & Tomato

• Boil the broccolini for 1 minute, then take it out of the pot using a slotted spoon.
• Boil the pasta for 10 - 12 minutes in the same pot.
• When the pasta is done, save a cup of water and then drain. Leave the pasta in the pot with the lid on.

• Transfer the broccolini and tomato to a parchment-lined baking sheet. Make sure the tomato is face-up.
• Drizzle the tomato and broccolini with olive oil and season with salt and pepper to taste.
• Roast for 15 - 18 minutes, tossing the broccolini halfway through.

• Heat a deep frying pan without any oil over high heat. Toast the pumpkin seeds for 1 - 2 minutes or until they start to pop, then remove from the pan and set aside.
• Heat a drizzle of olive oil in the same pan over medium-high heat. Add the onion, garlic, Sicilian herbs, the tomato paste and BBQ spice rub and fry for 1 minute.
• Roughly shred the basil.

• Pour in the coconut milk and add the stock cube (see pantry for amount), then cook for 3 - 4 minutes over medium-high heat.
• Add 2 tbsp pasta water per person (see Tip) and season with salt and pepper to taste.
• Stir the pasta into the sauce.

Tip: feel free to add some more pasta water if the sauce is too thick.