For extra protein, fold in sliced cooked chicken or cooked garlic prawns just before serving. For a dairy-free version, use a suitable plant-based cream or full-fat coconut milk, replace the butter with a plant-based alternative and use a dairy-free Parmesan-style substitute or nutritional yeast. The herb mixture can also be adjusted to what you have — basil gives a sweeter aromatic flavour, while parsley keeps the sauce fresher and more neutral. If you want extra vegetables, a small handful of cooked peas or wilted spinach can be folded through at the end without changing the basic method.

Once the sauce has been blended, avoid cooking it over strong heat for a long time. Add it to a warm pan over low heat and toss it with the pasta only until everything is heated through. This helps the spinach and herbs keep a fresher green colour instead of becoming dull. If the sauce begins to look too thick, add reserved pasta water a little at a time rather than pouring in more cream. The lemon juice helps lift the richness of the Parmesan and cream without needing a heavier sauce.

Refrigerate leftovers in an airtight container for up to 3 days.

When reheating, the sauce will have thickened in the fridge. Warm over medium-low heat in a saucepan with 1-2 tablespoons of milk or water to loosen the cream sauce back into its original silky texture.