a) Boil a full kettle.

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

c) Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt for the pasta.

a) Add the penne to the pan of 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) Once hot, add the garlic and stir-fry until fragrant, 30 secs.

a) Stir the creme fraiche and veg stock paste into the garlic.

b) Add the water for the sauce (see pantry 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 creamy sauce and toss to coat well.

c) Stir through the pesto and hard Italian style cheese until melted, then remove from the heat.

a) When ready, share your creamy pesto pasta between your bowls.

b) Finish with a sprinkle of chilli flakes (add less if you'd prefer things milder).

Enjoy!