1. In a saucepan on a medium heat add the tin tomatoes, vegetable stock, balsamic vinegar, basil and cook for 5 mins. Add the mascarpone cheese, give everything a good mix, bring to the boil and then reduce to simmer. Stirring ever so often.

2. In a large wok on a medium heat add the oil and fry the onions, garlic cloves, pepper and courgette for 5 mins. Add the beans and fry for a further 5 mins. Season with salt & pepper and reduce to a low heat.

3. In a large saucepan, cook the pasta according to instructions. Once the pasta is cooked drain and return back to the saucepan and pour over the tomato and mascarpone sauce and mix until all the pasta in covered.

4. Transfer over the pasta into the wok with the vegetables and give everything a good mix. Turn up the heat slightly and cook for 5 mins.

5. Serves into 4 separate bowls!