Preheat your oven to 220°C/200°C fan/gas mark 7. 

Halve any large broccoli florets and pop onto a baking tray.

Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 

When the oven is hot, roast on the top shelf until the edges are crispy and slightly charred, 12-15 mins.

In the meantime, bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, peel and grate the garlic (or use a garlic press). Zest and halve the lemon.

Heat a drizzle of oil in a frying pan on medium-high heat.

Once hot, add the lemon zest, chilli flakes (add less if you'd prefer things milder), breadcrumbs and half the garlic. Season with salt and pepper and fry, stirring regularly, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily.

Once cooked, transfer the toasted crumbs to a bowl and set aside.

Return the (now empty) frying pan to medium heat with a drizzle of oil. 

Add the remaining garlic and stir-fry for 30 secs. 

Stir in the creme fraiche, vegetable stock paste, water for the sauce (see pantry for amount) and season with salt and pepper. Simmer until thickened slightly, 2-3 mins. 

Stir through the hard Italian style cheese, cooked pasta and peas. Simmer until piping hot, 1-2 mins.

Add a squeeze of lemon juice and stir through. Taste and add more salt, pepper and lemon juice if needed.

Share the creamy pasta between your bowls and top with the roasted broccoli.

Finish by sprinkling over the crumb.

Enjoy!