Fedelini with Vegetables and Brie Sauce

Ingredients

• 45 ml (3 tbsp) extra-virgin olive oil
• 1 red onion, minced
• 120 g (½ cup) pancetta, diced
• 4 artichoke hearts, quartered
• 2 garlic cloves, chopped
• 180 ml (¾ cup) vegetable stock
• 1 head broccoli, in small florets
• 2 zucchini, cut in short sticks
• 2 yellow or orange peppers, diced
• Salt and freshly ground pepper, to taste
• 250 ml (1 cup) 15% cream
• 120 g (1 cup) Brie, rind removed, cut in pieces
• 350 g (¾ lb) fedelini pasta
• Cherry tomatoes, halved, for garnish, to taste
• Fresh basil and oregano, chopped, to taste