• Bring a large saucepan of salted water to the boil. • Cook orecchiette in the boiling water until ‘al dente’, 8 minutes. • Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain pasta and return to pan.

• Meanwhile, finely chop garlic and brown onion. Roughly chop semi-dried tomatoes and silverbeet. Grate carrot. Thinly slice cucumber into half-moons. Set aside. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add garlic and cook until fragrant, 1-2 minutes. • Transfer to a small bowl. Season with salt and pepper to taste. Set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion, stirring, until slightly softened, 2-3 minutes. • Add carrot and plant-based mince, breaking up with a spoon, until browned, 3-4 minutes. • Stir through passata, reserved pasta water and garlic & herb seasoning. Reduce heat to medium, add silverbeet and simmer until slightly thickened, 2-3 minutes. Stir through the plant-based butter. Add cooked orecchiette to pan and toss to coat. Season to taste. • Meanwhile, combine a drizzle of white wine vinegar and olive oil in a medium bowl. Season, then add mixed salad leaves, semi-dried tomatoes and cucumber. Toss to coat.

• Divide plant-based 'beef' orecchiette between bowls. • Top with garlic pangrattato. • Serve with semi-dried tomato salad. Enjoy!