Creamy Tomato and Green Bean Rigatoni

When your pan of water is boiling, add the rigatoni and bring back to the boil. Cook until tender, 12 mins.
Add the green beans to the same pan to cook for the final 4-6 mins.
Once cooked, drain the pasta and beans in a colander and pop back into the pan.
Drizzle with oil and stir through to stop them 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 softened, 5-6 mins.

Meanwhile, trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre. Pop the ribbons into a medium bowl and set aside.
In a small bowl, combine a squeeze of lemon juice with a drizzle of olive oil and season with salt and pepper. Mix together, then set the dressing aside for later.

Once the onion has softened, stir in the garlic and cook for 1 min.
Stir in the water for the sauce (see ingredients for amount) and vegetable stock paste, then simmer until reduced by a third, 5-6 mins.
Once thickened, add the tomatoes to the sauce. Cover with a lid or foil and cook until the tomatoes have softened, 3-4 mins, then remove the lid.
Mix in the creme fraiche, season with pepper, then bring to the boil. Taste and season with salt and pepper if needed.