In a large pot with boiling water add the bouillon cubes and once dissolved add the pasta. Cook following pack instructions. Keep 1 cup of the pasta water.

Prepare the pesto sauce using a food processor. Add the rocket and pulse, then add the halloumi, almonds, lemon, vegetable powder and pulse again. Add the olive oil and chilli flakes, salt and pepper and mix. If the sauce is too thick you can loosen it with some pasta water.

Mix the cooked pasta with the pesto sauce and serve.