Penne with zucchini sauce and Italian herbs

Cook the pasta al dente according to the instructions on the package. Drain the pasta, keep a few tablespoons of cooking water.

Peel and cut the onion and garlic into pieces. Cut the courgettes in half and in slices. Heat the oil in a soup or saucepan and fry the onion and garlic. Add the courgette and Italian herbs and cook for 2 minutes.

Add the water and bring it to the boil. Stew, with the lid on the pan, 7 minutes on low heat and add the dairy spread for the last minute.

Puree with the hand blender until it is a smooth sauce and season with salt and pepper. Mix a little of the cooking liquid through the sauce if the sauce is too thick. Spoon the pasta through the hot sauce and grate the cheese over it.