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

b) Trim the courgette and slice into 1cm thick rounds.

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

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) When hot, add the diced chicken and courgette and cook, 3-4 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat.

c) Once cooked, season with salt and pepper and pop into a small bowl. Cover to keep warm. 

a) When boiling, add the tortelloni to the water and bring back to the boil. Cook until tender, 4-5 mins.

b) Once cooked, drain in a colander and pop back in the pan.

c) Drizzle with oil and stir through to stop it sticking together.

a) Meanwhile, return the (now empty) frying pan to medium-high heat with a drizzle of oil.

b) Once hot, add the vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder), tomato puree and garlic. Fry, 1 min.

c) Add the creme fraiche, veg stock paste, honey and water for the sauce (see pantry for both amounts). Season with salt and pepper.

d) Bring to a boil, then lower the heat and simmer until thickened, 5-6 mins. IMPORTANT: Cook so there's no pink in the middle of the chicken.

a) Once cooked, stir the pasta, courgette and cheese through the sauce until combined and the cheese has melted, 1-2 mins.

b) Taste and season with salt and pepper if you feel it needs it. Add a splash of water if it looks a little thick.

a) Share the pasta between serving bowls. 

b) Top with a handful of rocket. Drizzle a little olive oil over the leaves to finish.