Pesto & Porcini Mushroom Fusilli

While the veggies are roasting, cook the fusilli in the boiling water, stirring occasionally, until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return it to the pan. Drizzle with olive oil to prevent sticking and cover to keep warm.

While the pasta is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Drain the porcini mushrooms, reserving the soaking liquid, and roughly chop.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the porcini mushrooms (and any bits at the bottom of the jug), diced tomatoes with garlic & olive oil, tomato paste and stir to combine.

Add the salt to the sauce and stir to combine. Reduce the heat to medium and simmer until thickened, 2-4 minutes. Remove from the heat and stir in the basil pesto, roasted veggies, baby spinach leaves and cooked fusilli. TIP: Add some pasta water if the sauce is too thick. Season to taste with salt and pepper.