Bring a large saucepan of water to the boil with ½ tsp salt for the penne.

Peel and grate the garlic (or use a garlic press).

When your pan of water is boiling, add the penne 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.

Heat a drizzle of oil in a large frying pan on medium-high heat. Drain the prawns.

Once hot, add the prawns and mushrooms and season with salt and pepper. Fry until the prawns are cooked through and the mushrooms have softened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw prawns. Cook so they're opaque in the middle.

Once cooked, stir in the garlic and dried oregano. Cook for 1 min more.

Stir the passata, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the prawns.

Bring to a boil, then turn the heat down and simmer until slightly thickened, 5-6 mins.

Once thickened, stir in the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Once the spinach has wilted, stir through the creme fraiche and hard Italian style cheese.

Stir in the cooked pasta, then season to taste with salt and pepper.

When everything's ready, share the prawn pasta out between your serving bowls.