Based on previous reviews, I kind of went a little bit rogue with the method. I boiled the pasta separate, and then I fried the onions, added the courgette, and fried fire a while. I added the stock cube (not dissolved in water, just crumbled it up) then sprinkled with cornflour and remaining spices, to try and make the courgettes a bit crispy, and to help thicken the sauce later on. Once they had started to brown a little I added the tomatoes and almond milk. Let it mix and then added the spinach and once it had wilted I added the pasta. I do think I ended up adding more almond milk than was called for in the recipe, but on the other hand I didn’t add the water with the stock cube. There was not really any extra sauce, but it’s nice and creamy. As I said, if I had added the water, there might have been more sauce. I toed with Parmesan- it came out nice!
