a) Fill and boil your kettle.
b) Peel and grate the garlic (or use a garlic press).
c) Pour the boiling water into a large saucepan and add 1/2 tsp salt. Bring back to the boil on medium heat.

a) Add the penne to the boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the garlic and stir-fry until fragrant, 30 secs.

a) Stir the creme fraiche and vegetable stock paste into the garlic.
b) Add the water for the sauce (see ingredients for amount) and stir to combine.
c) Simmer, stirring occasionally, until the sauce has reduced and thickened slightly, 4-5 mins.

a) Add the peas to the sauce, then add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) Once the penne is cooked, add to the sauce and stir to coat.
c) Stir through the pesto and half the hard Italian style cheese.

a) Serve the pasta in bowls and finish with a sprinkling of the remaining cheese. Enjoy!