[Plant Based] NZ Classic Pulled Mushroom-Style Ragu

While the pasta is cooking, finely chop the garlic and celery. Grate the carrot. Roughly chop the pulled mushrooms.

Heat a large frying pan over a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Season with salt and transfer to a small bowl.

Wipe out and return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pulled mushrooms and cook, tossing, until browned, 3-5 minutes. Add the celery and carrot and cook until slightly softened, 2-3 minutes. Add the Nan's special seasoning, garlic & herb seasoning and the remaining garlic and cook until fragrant, 1 minute.

To the pulled mushrooms, add the chopped tomatoes, vegetable stock powder, brown sugar and plant-based butter and cook, stirring, simmer on low heat, until slightly thickened, 2-3 minutes. Add the spaghetti and baby spinach leaves to the sauce, season and toss to combine. TIP: if the sauce is too thick add some of the reserved pasta water to loosen.