Place pasta in boiling water and cook to packet instructions; about 8 minutes for al dente. Two minutes before the pasta finishes cooking; drop in the courgette to blanche.

While the pasta is cooking, add the sun blushed tomatoes (including any oil), walnuts, coriander (including the stalks), garlic, vegan parmesan to a food processor and pulse, adding a little water if it’s too thick, until you have a smooth thick paste. Decant into a sterialised jar and keep in the fridge for up to a week.

Add one sachet of SmarterNaturally soup to a bowl and pour in about 250ml of the pasta cooking water and mix together. Then add two heaped tablespoons (about 40ml) of the homemade pesto to the soup.

Once the pasta is cooked, drain, return the pasta and courgette back to the saucepan and pour in the prepared soup mixture and fold together, do not reheat. Serve in a bowl, garnishing with a pinch of additional vegan parmesan, drizzle of olive oil and some chopped coriander.