Spiral Spaghetti in 'Cosmic' Creamy Sauce

Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Trim the bottom 2cm from the asparagus and discard.
Pop the asparagus onto another baking tray. Drizzle with oil, season with salt and pepper if you'd like, then toss to coat. Spread out in a single layer.
Roast on the middle shelf until tender, 10-12 mins.

When your pan of water is boiling, add the spaghetti and bring back to the boil.
Cook until tender, 8 mins.
Once cooked, drain in a colander and pop back into the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the shallot and cook until softened, 3-4 mins.
Stir in the garlic and cook for 1 min more.

Stir the veg stock paste and water for the sauce (see ingredients for amount) into the shallot pan.
Bring to a boil, turn the heat down slightly and simmer for 3-4 mins until reduced by half.
Stir the creme fraiche into the pan and cook until piping hot, 2-3 mins.

Once your 'cosmic' sauce has thickened, stir in the cooked pasta along with the peas and cheese. Add a splash of water if the sauce is a little too thick.
Taste and season with salt and pepper if you'd like.

When everything is ready, twirl the pasta in its 'cosmic' sauce into your plates - think of the Milky Way for inspiration!
Top with the roasted baby plum tomatoes, spooning over the juices from the parcel.
Serve with the roasted asparagus spears. Enjoy!

Space Ranger Mission: It's twirling time! Little space rangers can help spin the spaghetti into spirals when you're ready to serve. Depending on whether you use tongs or forks, they can make one big galaxy or lots of little ones.