Tuscan Plant-Based Meat Spaghetti

While the veggies are roasting, bring a medium saucepan of salted water to the boil. Finely chop the garlic. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the herb crumbing mix (see ingredients) and stir until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a medium bowl. Season.

Cook the spaghetti in the boiling water, stirring occasionally, until al dente, 9 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return to the pan. Drizzle with olive oil to prevent sticking.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the spaghetti is cooking, finely chop the celery. Roughly chop the plant-based pulled beef. Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the plant-based meat, tossing until browned, 3-5 minutes.

Add the celery to the frying pan and cook until softened, 1 minute. Add the tomato paste, garlic & herb seasoning and remaining garlic to the frying pan. Cook, stirring, until fragrant, 1 minute. Add the diced tomatoes with garlic & onion and some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Add the salt and a pinch of pepper. Reduce the heat to medium, then simmer until the sauce has thickened slightly, 3-5 minutes. Remove from heat. Stir through the butter, roast veggies and spaghetti.

TIP: Add a dash more pasta water if the sauce looks dry.