• 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. Grate carrot. Preheat grill to medium-high. 
• 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.
• Add garlic paste, and cook, until fragrant, 30 seconds.

• Reduce heat to medium-high. Add diced tomatoes, 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 medium baking dish, stir to combine and season. Sprinkle the Cheddar cheese over pasta bake.
• Grill until cheese had melted, 5-8 minutes. Season 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 cheesy plant-based mince bolognese pasta bake between plates. Serve with garden salad. Enjoy!