Courgette, Pea & Goats Cheese Gluten Free Spaghetti & A Chicken Breast

Boil a kettle

Add your pasta to a pot of boiled water along with a pinch of salt and bring to the boil over a high heat

Cook the pasta for 8-10 min or until cooked with a slight bite

Once done, drain the pasta, reserving a cup of the starchy pasta water

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Top, tail and cut your courgette[s] into quarters lengthways, then into batons

Reboil a kettle

Dissolve your vegetable stock mix and soft cheese in 100ml [130ml] [170ml] boiled water – this is your creamy veg stock

Peel and slice (don't chop!) your garlic

Cut your lemon[s] in half

Cut half the lemon into wedges

Heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] olive oil over a medium-high heat

Once hot, add the sliced garlic, courgette batons and a generous pinch of salt and cook for 3-4 min or until starting to soften

Meanwhile, strip your mint leaves from their stems and chop them roughly, discard the stems

Add your blanched peas to a colander and pour boiled water all over them to refresh them

Once the courgette has softened, add the cooked pasta and creamy veg stock to the pan and cook for 30 secs

Squeeze in the juice of half the lemon and give everything a good mix up

Remove from the heat and stir through half your goats' cheese, half the chopped mint (you'll use the rest for garnish!) and the refreshed peas – this is your courgette, pea & goats' cheese gluten free spaghetti

Wash your salad and pat dry with kitchen paper