Swift Plant-Based Mince Pesto Fusilli

• Cook fusilli in the boiling water until ‘al dente’, 11 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• Cook veggie mince, breaking up with a spoon, until just browned, 4-5 minutes. Transfer to a bowl. • When pasta is ready, reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to saucepan. TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook celery, tossing, until softened, 4-5 minutes. • Reduce heat to medium, then add light cooking cream and garlic & herb seasoning. Return veggie mince to pan, then cook, stirring, until sauce is slightly reduced, 1-2 minutes. • Remove pan from heat. Stir in the butter, basil pesto and cooked fusilli until combined and butter is melted (if needed, add a dash of reserved pasta water to loosen the sauce). Season with salt and pepper to taste.