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To serve:
Cook the penne according to the instructions on the packet until al dente. Drain and set aside.
Heat the olive oil and butter together. Fry the mushrooms until golden. Add the garlic and spring onions and fry for 1 minute. Add the red pepper, carrots, baby marrows and broccoli.
Stir in the dip and mix through. Season to taste.
Mix with the cooked penne pasta and add a bit more milk if necessary. Heat through.
Serve with basil and Parmesan.
HINTS & TIPS:
Any of the other LANCEWOOD DIP&TOP™ Flavours may be used.
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