Sundried Tomato Pesto Spaghetti Bolognese

In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the onion, celery and carrot and cook, stirring, until soft, 5 minutes. Add the garlic and garlic & herb seasoning, and cook until fragrant, 1 minute. Add the tomato paste and cook off for 1 minute. Add the passata (1/2 box for 2 people / 1 box for 4 people), water, quorn mince and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Simmer until the veggies are very tender, 5 minutes.

While the sauce is simmering, add the spaghetti to the saucepan of boiling water. Cook until 'al dente', 10 minutes. Drain and return to the saucepan.

Stir the butter, brown sugar, baby spinach leaves and red pesto through the sauce until the spinach has wilted, 2 minutes. Tear in 1/2 the basil leaves and season to taste with salt and pepper.

Add the drained spaghetti to the bolognese sauce and toss to coat.