Watch the video. Heat the oven to 200 degrees Celsius. Make sure the rack is in the middle.

Rinse and deseed the peppers. Cut in half, place them in a side bowl and add a little olive oil and seasoning. Use your hands to coat them evenly. Place into an oven tray and let them bake for about 25 to 20 minutes or until soft. The skin will burn, that's fine, remove them from the oven and let them cool.

While the peppers are roasting get a saucepan on the stove and bring a pot of salted water to boil for the spaghetti. Cook the spaghetti for about a minute or 2 less than the cooking time required on the packet. Drain the pasta when cooked and catch the water underneath in the same pot to reserve it. Set it aside. (you always do that, you may or not use it, depending on how much sauce you want to create)

The peppers should be cool enough to peel. Peel the skins off and discard. Slice into chew sized bites or lengthways whichever you prefer.

Heat a non stick pan and add the oil to heat up. Add in the mushrooms. (You can half them, leave them whole or half and half) - gently swirl the pan to make sure all the mushrooms are coated in the oil and then leave to brown without turning over. One more swirl when they are brown and they are done.Add the fresh thyme and set them aside. No need to add seasoning if you are then ;an extra tiny bit because there is loads of salt and flavor in the other ingredients.

Add the butter, let it melt and add the minced garlic. Mix and cook for a few seconds. Medium heat.

Add the spice blend/seasoning.

Add the stock, mix and cook for about a minute.Add the fresh rosemary and a little more stock as and when needed.

Once the spices have a minute or so to cook in the stock add the ricotta cheese. Mix well and let it cook with the spices adding another a drop of stock to make sure it doesn't dry out.

Add the mustard.

Tear the baby spinach and add it. Mix and cook for another minute or so. Add the cream. Add the white wine. Add the cooked pasta.

Mix the roasted peppers with the fresh parsley and top it into the pasta along with the mushrooms.

Season to taste and serve with a squeeze of fresh lemon.