Creamy Cajun Tuna and Sweet Potato Rigatoni

Meanwhile, pour the boiled water into a saucepan with 0.5 tsp salt and bring back to the boil.

When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the pasta is cooking, peel and grate the garlic (or use a garlic press). Drain the tuna.

Melt the butter (see pantry for amount) in a large saucepan on medium-high heat. When hot, add the garlic and Cajun spice mix. Stir-fry for 30 seconds. Stir in the flour (see pantry for amount). Cook until it forms a paste, 1-2 mins - you've made a roux!

Stir in the water for the sauce (see pantry for amount) a little at a time, followed by the veg stock paste and honey (see pantry for amount). Bring to the boil, stir and simmer until thickened, 1-2 mins. Stir in the creme fraiche, then remove from the heat.

Add the cheese and stir until melted. Season with salt and pepper.

When the sweet potatoes are ready, stir the sweet potatoes and tuna into the cheese sauce along with the cooked pasta. Add a splash of water if it's a little thick. Taste and season with salt and pepper if needed.

Pop the rocket leaves into a medium bowl. Drizzle with a little olive oil and season with salt and pepper. Toss to coat the leaves. 

TIP: Don't dress the leaves too early or they'll go soggy.