Plant-Based Bolognese

Bring a medium saucepan of salted water to the boil for the pasta. Thinly slice the onion. Finely chop the carrot. Crush or finely chop the garlic.

Cook the pasta in the pan of boiling water for 10 mins or until al dente. Drain.

Meanwhile, heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion and carrot, stirring, for 3-4 mins until softened. Increase the heat to medium-high. Add the plant-based mince and cook, breaking up the lumps with a spoon, for 5-6 mins until browned.

Add the garlic, Italian seasoning and tomato paste to the mince mixture and cook, stirring, for 1 min or until fragrant. Season with salt and pepper. Add the tomatoes, 1 tsp sugar and 180ml (¾ cup) water and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 10-12 mins until slightly thickened.

Add the spinach and pasta to the bolognese and stir until the spinach is wilted and the pasta is warmed through. Taste, then season with salt and pepper. Divide the pasta bolognese among bowls and enjoy!

If you're following a flexitarian or vegetarian diet and have some cheddar or parmesan on hand, scatter over to serve. Alternatively, use plant-based cheese if you have some.