Linguine in Creamy Spicy Tomato Sauce

Heat a frying pan on high heat (no oil).
Once hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins - this will result in the courgette picking up some nice colour.
Once charred, season with salt and pepper, then transfer to a bowl. Cover to keep warm.

While the courgette chars, pop the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Roast on the top shelf of your oven until soft and slightly charred, 15-18 mins.
Meanwhile, add the linguine to the pan of boiling water and bring back to the boil. Cook until tender, 10 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 cooks, pop the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once hot, add the garlic, sun-dried tomato paste and sugar for the sauce (see ingredients for amount). Cook for 1 min.
Stir in the passata, vegetable stock paste, half the chilli flakes (use less if you'd prefer things milder) and water for the sauce (see ingredients for amount). Season with salt and pepper.
Bring to the boil, then lower the heat and simmer until thickened, 6-7 mins.

Meanwhile, crumble the Greek style salad cheese.
Once the sauce has thickened, stir in the creme fraiche, cooked pasta and roasted pepper until piping hot.
Taste and season again if needed. Add a splash of water if you feel it needs it.