• Boil kettle. Fill a large saucepan of salted boiling water.
• Cook fusilli in boiling water until ‘al dente’, 12 minutes.
• Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain and return to pan.

• Meanwhile, roughly chop tomato. Finely chop garlic. Grate carrot.
• Preheat grill to medium-high.
• Heat a large frying pan over high heat with a drizzle of olive oil.
• Cook plant-based mince, breaking up with a spoon, until just browned, 3-4 minutes. 
• Add garlic paste and tomato paste and cook until fragrant, 30 seconds.

• Reduce heat to medium-high. Add passata, reserved pasta water, vegetable stock powder, the butter and brown sugar to frying pan. Cook, stirring, 2-3 minutes.
• Transfer cooked pasta and sauce to a baking dish, stir to combine and season. Sprinkle the Cheddar cheese over pasta bake.
• Grill until cheese has melted, 5-8 minutes. Season with salt and pepper to taste.

• Meanwhile, in a medium bowl, combine mixed salad leaves, tomato, carrot and a drizzle of vinegar and olive oil. Season to taste.
• Divide plant-based bolognese pasta bake between plates. Serve with garden salad. Enjoy!