• Boil the kettle. Half-fill a large saucepan with boiling water and add a generous pinch of salt. • Cook fusilli in the boiling water over high heat until ‘al dente’, 11 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fusilli, then return to saucepan.

• While fusilli is cooking, finely chop brown onion. • Halve snacking tomatoes. • Heat a large frying pan over high heat with a drizzle of olive oil. • Cook plant-based bacon bits, tossing, until slightly browned, 3-4 minutes. Transfer to a bowl and set aside.

• Return frying pan to medium-high heat with a drizzle of olive oil. • Cook brown onion, stirring, until softened, 3-4 minutes. Add garlic & herb seasoning and snacking tomatoes and cook until fragrant, 1-2 minutes. • Stir in vegetable stock powder (see ingredients) and the reserved pasta water and simmer until slightly reduced, 1-2 minutes. • Remove from heat and add cooked fusilli and plant-based basil pesto, stirring to combine. Season to taste.

• Meanwhile, in a medium bowl, combine mixed salad leaves and a drizzle of vinegar and olive oil. Season. • Divide plant-based pesto fusilli between bowls. • Sprinkle over crispy bac'n and a pinch of chilli flakes (if using). Serve with leafy cherry tomato salad. Enjoy!