Creamy Cajun-Style Mushroom & Pepper Courgetti Linguine

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!), ground coriander, dried oregano, ground cumin, a pinch of salt, a pinch of sugar and a generous grind of black pepper to a plate and give everything a good mix up – this is your Cajun-style spice mix

Brush the top side of your portobello mushroom[s] with a little vegetable oil (this helps the spices stick!)

Press the oiled side of the portobello mushroom[s] into the Cajun-style spice mix and save the rest of the spice mix for later – this is your Cajun-style spiced portobello mushroom

Add the Cajun-style spiced portobello mushroom[s] to a baking tray

Put the tray in the oven for 18-20 min or until the mushrooms are cooked through

Peel and finely slice your red onion[s]

Peel and finely chop (or grate) your garlic

Deseed your sweet pointed 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-high heat

Once hot, add the sliced onion, chopped garlic, pepper strips and the remaining Cajun-style spice mix and cook for 8-10 min or until starting to soften

Boil half a kettle

Dissolve your vegetable stock mix and soft cheese in 200ml [260ml] [350ml] boiled water – this is your creamy stock

Reboil a full kettle

Peel lengths off your courgette[s] with a peeler until you end up with a pile of courgette ribbons, stack into a pile and fold in half lengthways, then finely slice – this is your courgetti

Add your linguine to a pot of boiled water, bring to the boil over a high heat and cook for 7-9 min or until cooked with a slight bite then add the courgetti to a colander, once done, drain the cooked linguine over the courgetti, reserving a cup of the starchy pasta water, and return to the pot – this is your courgetti linguine

Once the veg has softened, add your Chinese rice wine and cook for 30 secs or until evaporated

Add the creamy stock and cook for 2-3 min further or until thickened

Once thickened, add the drained courgetti linguine and give everything a good mix up for 2-3 min – this is your creamy Cajun-style pepper courgetti linguine

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