Smoky Pepper & Mushroom Pasta Bake

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

Boil a full kettle

Slice your flat white mushrooms finely

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and chop roughly

Add the sliced mushrooms and chopped pepper to a baking tray with a generous drizzle of olive oil

Sprinkle over your cayenne pepper (can't handle the heat? Go easy!) and season with a generous pinch of salt and pepper

Put the tray in the oven for 15 min or until the pepper is beginning to char – this is your roasted pepper & mushrooms

Tip: Cooking for 4? Use 2 trays!

While the vegetables are cooking, peel and finely dice your brown onion[s]

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

Once hot, add the diced onion and cook for 5-6 min or until softened

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

Cook the conchiglie for 6-8 min

Tip: It doesn't need to be fully cooked, as it will go in the oven later!

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

While the onion is softening, peel and finely chop (or grate) your garlic

Dissolve your vegetable stock mix with your tomato paste in 200ml [260ml] [350ml] boiled water – this is your tomato stock

Once the onion has softened, add the chopped garlic and ground smoked paprika and cook for 1 min further

Add the roasted pepper & mushrooms to the pan with the tomato stock, Henderson's Relish and soured cream and give everything a good mix up

Season with a crack of black pepper and a pinch of salt and cook for 2-3 min or until the sauce has slightly thickened – this is your smoky sauce

Grate your cheddar cheese

Add the cooked conchiglie to the smoky sauce and stir it all together until the pasta is fully coated in the sauce

Transfer the mixture to an oven-proof dish and top with the grated cheese

Put the dish in the oven for 10 min or until the cheese has melted – this is your smoky pepper & mushroom pasta bake

Chop your chives finely