• Boil the kettle. Pour boiling water into a large saucepan with a pinch of salt. • Add penne to the boiling water and cook, over high heat, until 'al dente', 10 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return penne to the saucepan. • Meanwhile, grate carrot. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre. Little cooks: Older kids can help add the pasta to the saucepan under adult supervision. Be careful, the water is boiling.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook diced chicken and carrot, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add tomato paste (see ingredients) and garlic & herb seasoning and cook until fragrant, 1-2 minutes.

• Reduce heat to low, then add plant-based cream (see ingredients), chicken-style stock powder, cooked penne, baby spinach leaves, a splash of reserved pasta water and half the grated Parmesan cheese to the chicken. Stir until warmed through, 1-2 minutes. Season to taste. TIP: If the sauce looks too thick, stir through a splash more reserved pasta water to loosen.

• Divide creamy tomato and chicken penne between bowls. • Top with remaining Parmesan cheese. Enjoy! Little cooks: Kids can add the finishing touch by sprinkling the cheese on top