Creamy Green Bean Rigatoni

Add the rigatoni to the boiling water and simmer until tender, 12 mins. Then drain the pasta in a colander, pop it back in the pan, drizzle with oil and stir through to stop it sticking together.

While the pasta cooks, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the onion and cook until nicely softened, 5-6 mins.

Trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre. Pop the ribbons into a bowl and leave to the side. Squeeze the lemon juice into another smaller bowl and add a glug of olive oil and a pinch of salt and pepper. Whisk together and leave to the side - we will dress the courgette with the dressing later.

Once soft, add the garlic to the onion, cook for 1 minute. Pour in the water (see ingredient list for amount) and stir in the vegetable stock powder. Simmer until the mixture has reduced by a third, 5-6 mins, then add in the green beans and tomatoes, cover with a lid or some foil and cook until the beans are tender and the tomatoes softened, 3-4 mins. Then stir in the crème fraîche and some black pepper, bring to the boil. Taste and add salt and pepper if you feel it needs it.