• Preheat oven to 240°C/220°C fan-forced. Bring a medium saucepan of salted water to the boil. • Cut carrot into thick half-moons. Cut onion into wedges. • Place veggies on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Toss to coat, spread out evenly, then roast until tender, 18-20 minutes.

• Meanwhile, cook fusilli in the boiling water, stirring occasionally, until 'al dente', 12 minutes. • Reserve some pasta water (1/2 cup for 2 people/ 1 cup for 4 people), then drain and return fusilli to the pan. Drizzle with olive oil to prevent sticking and cover to keep warm. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• While the pasta is cooking, finely chop garlic. Roughly chop courgette and baby spinach leaves.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook courgette, stirring, until softened, 4-5 minutes. • Add garlic and tomato paste (see ingredients) and cook until fragrant, 1 minute. • Add tinned cherry tomatoes and some reserved pasta water (1/4 cup for 2 people/ 1/2 cup for 4 people) and stir to combine.

• Add herb & mushroom seasoning, the brown sugar and plant-based butter to the sauce and stir to combine. Simmer until thickened, 2-3 minutes. • Remove from heat, then stir through roasted veggies, plant-based basil pesto, baby spinach and cooked fusilli. Season to taste. TIP: Add another splash of reserved pasta water if the sauce is too thick.

• Divide roast veggie and tomato fusilli between bowls. • Sprinkle with plant-based grated cheese. • Tear over parsley to serve. Enjoy!