Creamy Artichoke Spaghetti with Romanesco

Bring a large pan of salted water to the boil. Add salt (1 tsp) to the water.

Break the romanesco (335 g) into florets, chop any leaves, and cut the stalk into 1cm pieces. Heat olive oil (1 tbsp) in a large frying pan and fry the stalks and florets for 8-10 minutes until lightly charred and tender. Add the leaves (if any) for the last 2 minutes. Tip it all onto a plate. Start 10m timer

Add the wholewheat pasta (175 g) to the boiling water, cook for 10 minutes, stirring occasionally. Meanwhile, drain the artichoke hearts (400 g) (reserving the liquid) and blend in a food processor, or with a stick blender, until smooth. Start 10m timer

Heat olive oil (1 tbsp) in the frying pan on a medium heat. Add the chilli (1 red) and cloves (2 garlic), cook for 2-3 minutes until softened. Add the fresh sage (0.5 pack) and the blended artichoke hearts; cook for 2 minutes more. Start 2m timer

Add a splash each of the reserved artichoke water and pasta cooking water to the pan, season well, and cook for another 2-3 minutes. Drain the [wholewheat pasta] and add it to the pan along with the cooked romanesco. Start 3m timer

Squeeze over juice (0.5 lemon) to taste, toss everything together, and serve with the walnuts (25 g) sprinkled over.