Creamy Lemon and Mint Pasta

a) When boiling, add the rigatoni to the 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.

c) Meanwhile, melt the butter (see pantry for amount) with a drizzle of oil in a large frying pan on medium-high heat.

a) Once the oil is hot, add the sliced leek and season with salt and pepper. Cook until softened, 4-6 mins, stirring occasionally. Add the garlic and cook for 1 min more.

b) Next, stir in the veg stock paste, mixed herbs and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until slightly reduced, 2-3 mins.

a) Meanwhile, zest and cut the lemon into wedges. 

b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

a) Once the sauce has reduced, stir in the creme fraiche, spinach and peas. Bring to the boil and simmer until the spinach is wilted and piping hot, 1-2 mins. Add the cooked pasta and toss to combine.

b) Remove the pan from the heat, then stir through the cheese, mint and a squeeze of lemon juice. 

c) Taste and season with salt, pepper and more lemon juice if needed. Add a splash of water if it's a little thick.