a) Boil a full kettle. 

b) Halve any thick broccoli stems lengthways, then cut into thirds widthways.

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

a) Once boiled, pour the water into a large saucepan with 1/2 tsp salt on high heat. 

b) Add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

a) Meanwhile, heat a drizzle of oil in a large frying pan on medium heat. Add the Cajun spice mix (add less if you'd prefer things milder) and garlic. Stir-fry for 30 secs. 

b) Stir in the passata, red wine stock paste, sun-dried tomato paste, sugar and water for the sauce (see pantry for both amounts).

c) Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. 

a) When the rigatoni has been cooking for about 8 mins, add the Tenderstem® to the same pan and bring back to the boil.

b) Cook with the pasta for the last 4 mins of cooking time.

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

a) Once the tomato sauce has thickened, add the butter (see pantry for amount) and spinach to the pan, a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir the cooked pasta, broccoli, peas and three quarters of the cheese into the sauce. Heat through until the peas are piping hot, 1 min more.

c) Taste and season with salt and pepper if needed. Add a splash more water if you feel it needs it.

a) Share the pasta out between your serving bowls.

b) Sprinkle over the remaining cheese to finish. 

Enjoy!