• Boil the kettle. • Half-fill a large saucepan with boiling water and a generous pinch of salt. • Cook fettuccine in the boiling water, over high heat, until ‘al dente’, 9 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain fettuccine, then return to saucepan.

• Meanwhile, finely chop carrot, celery, onion (see ingredients) and garlic. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook carrot, celery and onion until tender, 5-6 minutes. • Add plant-based mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.

• Reduce heat to medium, add garlic, tomato paste and Aussie spice blend, and cook until fragrant, 1 minute. • Add vegetable stock powder and the reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and simmer, until slightly reduced, 1-2 minutes. • Remove pan from heat, add fettuccine and baby spinach leaves, and stir to combine. Season with pepper.

• Divide veggie mince ragu and fettuccine between bowls. • Drizzle over plant-based basil pesto and tear over parsley. Enjoy!