Step 1

Add the cauliflower to a pan of boiling water and cook for 10 minutes until soft.

Step 2

Once the cauliflower is cooked, drain the water and add to a blender with the spreadable cheese, onion granules, garlic and mustard (you could also place in a separate bowl and use a hand blender). Blend until smooth and set aside.

Step 3

While the cauliflower is cooking, add the pasta to another pan of boiling water and cook for 10 minutes or until tender.

Step 4

Add the courgette to the empty pan that the cauliflower was cooked in and spritz with low calorie cooking spray. Gently sauté over a medium heat for 5 minutes until softened and cooked through. It should be as soft as the cooked pasta.

Step 5

Pour the sauce into the pan with the courgette, along with the drained pasta and a few tablespoons of the pasta water. Stir to combine and season with salt and pepper to taste.

Step 6

You can serve the dish like this, or make it extra cheesy by adding to an ovenproof dish and topping with the grated cheddar. Place under the grill for 5 minutes until the top is bubbling and golden and serve with an optional sprinkle of spring onion.