Nan's Veggie Mince & Parmesan Spaghetti Bolognese

• Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook spaghetti, uncovered, over high heat, ‘al dente’, 10 minutes. • Reserve some pasta water (1 cup for 2 people / 2 cups for 4 people). Drain and return to saucepan.

• Meanwhile, return the frying pan to mediumhigh heat with a drizzle of olive oil. • Cook onion, stirring, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, brown sugar and a splash of water and mix well. Cook until dark and sticky, 3-5 minutes. Transfer to a small bowl.

• Wipe out the frying pan, then return to mediumhigh heat with a drizzle of olive oil. Cook plantbased mince, breaking up with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium-low, add tomato paste, garlic & herb seasoning and cook until fragrant, 1 minute. • Add vegetable stock powder, plant-based cream (see ingredients), reserved pasta water (1/2 cup for 2 people / 1 cup for 4 people) and simmer, until slightly reduced, 1-2 minutes. • Add spaghetti, baby spinach leaves, caramelised onion and gently toss to combine. Season to taste.

TIP: Add a splash of extra pasta water if the sauce mixture looks too thick.

• Meanwhile, combine mixed salad leaves, tomato, a drizzle of balsamic vinegar and olive oil in a large bowl. Season to taste.