Venetian Style Veggie Pasta (v)

Meanwhile, remove and discard the bottom 2cm of stalk from the asparagus and cut into quarters. Halve, peel and finely slice the red onion. Add the pasta to the boiling water and cook for 10 mins. Add the asparagus for the final 4 mins, then drain in a colander.

While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat. When hot, add the onion and a pinch of salt and cook, stirring occasionally, until really soft, 4-5 mins. Stir in the raisins then add the stock powder and water (see ingredients for amount). Bring to the boil, stirring to dissolve the stock powder, then reduce the heat to a simmer.

Stir the crème fraîche into the sauce and continue to simmer on low heat until you have a thick creamy sauce, 2-3 mins. Meanwhile, roughly chop the walnuts and roughly chop the parsley (stalks and all).

Add the spinach to the sauce a handful at a time until wilted. Stir in the cooked pasta and asparagus along with the roasted aubergine, half the cheese, half the walnuts and half the parsley. Stir everything together until piping hot. Season to taste with salt and pepper. If the sauce is a bit thick, add a splash of water!