• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook fusilli in boiling water over high heat until ‘al dente’, 12 minutes. • Drain fusilli, then return to saucepan. • While the fusilli is cooking, finely chop garlic. • Chop broccoli (including the stalk!) into small florets.

• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a small bowl. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook broccoli and soffritto mix, stirring, until softened, 6-7 minutes. • Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1 minute. • Add tomato sugo, the water and brown sugar and simmer, until slightly thickened, 2-3 minutes.

• Stir baby leaves, plant-based basil pesto and the butter through the sauce, until leaves have wilted, 2 minutes. Season to taste with salt and pepper. • Remove pan from heat, then add the cooked fusilli and grated Parmesan cheese. Gently toss fusilli to coat in the sauce. TIP: Reserve some Parmesan to sprinkle over at the end!

• Divide tomato and basil pesto fusilli between bowls. • Top with toasted almonds and sprinkle with reserved Parmesan cheese to serve. Enjoy!