Cajun-Style Meat-Free Chick'n & Pepper Gluten Free Linguine

Boil a kettle

Peel and finely slice the red onion[s]

Peel and finely chop (or grate) the garlic

Deseed the pepper[s] (scrape the seeds and pith out with a teaspoon) and cut into thin strips

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium heat

Once hot, add the sliced onion, chopped garlic, pepper strips and a pinch of salt and cook for 4-5 min or until starting to soften

Once the vegetables have softened, add the ground smoked paprika, chilli flakes (can't handle the heat? Go easy!), ground coriander, dried oregano and ground cumin to the pan

Season with a pinch of sugar and salt, add a generous grind of black pepper and cook for 3-4 min further or until fragrant

Tip: Add a drizzle more oil if your pan is looking a little dry!

Meanwhile, add the gluten free linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite, then drain it, reserving a cup of starchy pasta water

Reboil half a kettle

Once fragrant, add the meat-free chick'n to the pan with the vegetables and cook for 4-6 min further or until warmed through and starting to brown

Dissolve the vegetable stock mix and tomato paste in 200ml [350ml] boiled water – this is your tomato stock

Once the meat-free chick'n is starting to brown, add the tomato stock and cook for a final 4-5 min further or until the sauce has thickened

Add the drained linguine and give everything a good mix up – this is your Cajun-style meat-free chick'n & pepper gluten free linguine

Tip: Add a splash of the starchy pasta water if it's looking a little dry