Step 1

Boil your pasta in well salted water and reserve a cup of pasta water before draining. I tend to undercook dried pasta for a minute so it can bubble in the sauce at the end and not overcook.

Step 2

Heat olive oil in a large skillet over a medium heat and gently fry the onion for 3 - 4 minutes until softened.

Step 3

Add the garlic and cook for 30 seconds. Add a touch more olive oil if it is too dry.

Step 4

Add the tomato paste and cook for a further minute, stirring it around.

Step 5

Add the cream and pepper and bring to a very gentle simmer, you might want to turn the heat down here, it should barely be bubbling.

Step 6

Add the parmesan in a couple of separate lots, letting it melt in between each addition.

Step 7

Add the lemon juice and whisk in quickly.

Step 8

Add the sun-dried tomatoes and mix through.

Step 9

Add your cooked pasta and 1/4 cup pasta water and mix well. Let it gently bubble away for a minute or so to thicken slightly. Cream sauces thicken up a lot off the heat so make it saucy on the stove top!

Step 10

Toss the spinach through, let it wilt slightly and serve straight away.

Step 11

Top with extra grated parmesan and some lemon zest if you wish.