Lightly spray a deep frying pan with olive oil spray and place over a medium-high heat.

Add the chopped onion and fry for a couple of minutes until softened and translucent.

Stir in the crushed garlic and cook gently for a minute, just to release the flavour.

Pour in a little of the stock to prevent the garlic from burning, and continue to cook for a few minutes until the garlic softens. Add a splash more stock if the pan dries out.

Add the remaining stock and the Laughing Cow cheese, stirring until the cheese melts into the liquid.

Add the spaghetti, making sure it’s mostly submerged.

Bring to a boil, then reduce the heat and let it gently simmer for 10–12 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened and turned creamy.

If the liquid reduces too quickly and the pasta isn’t fully cooked, add a little extra stock or water as needed.

Stir in the parmesan, reserving a little to sprinkle on top.

Season with salt and black pepper to taste.

Finish with a scatter of fresh chopped parsley and serve.