• Preheat oven to 220°C/200°C fan-forced. • Place cherry tomatoes, balsamic vinegar and a drizzle of olive oil on a lined oven tray. • Season with salt and pepper and toss to combine. Roast until blistered, 15-20 minutes.

• Meanwhile, bring a large saucepan of salted water to the boil. • Cook spaghetti in the boiling water, stirring occasionally, until al dente, 10 minutes. • Reserve a cup of pasta water, then drain spaghetti. Set aside. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Return saucepan to a medium-high heat with a drizzle of olive oil. • Add garlic paste. Cook until fragrant, 1 minute. • Remove saucepan from heat. Add spaghetti, red pesto, a splash of reserved pasta water and a pinch of chilli flakes (if using). Crumble in 1/2 the goat cheese. Toss to combine. • Add baby spinach leaves, roasted cherry tomatoes and a good squeeze of lemon juice. Toss until combined and slightly wilted. Season. TIP: Seasoning is key in this dish, so taste and add a little more lemon juice, salt or pepper if you like!

• Divide red pesto spaghetti between bowls. Serve topped with remaining goat cheese.