Lentil, Veggie & Red Pesto Spaghetti

While the pasta is cooking, grate the carrot. Finely chop the celery, parsley, brown onion and garlic. Drain and rinse the lentils (see ingredients).

In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Add the parsley and season to taste. Transfer to a bowl.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the celery, onion and carrot until softened, 3-4 minutes. Add the lentils, garlic & herb seasoning and remaining garlic and cook, tossing until softened, 2-3 minutes.

Reduce the frying pan heat to medium. Add the tinned cherry tomatoes, vegetable stock powder and a splash of reserved pasta water, then simmer until slightly thickened, 2-3 minutes. Remove from the heat. Add the spaghetti, baby spinach leaves, the butter and red pesto. Season and toss to combine. TIP: If the sauce is too thick, add a splash more of the reserved pasta water to loosen.