Creamy Meat-Free Chicken Linguine With Cheesy Crumb

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a full kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add your meat-free chicken and cook for 5-6 min or until brown all over, then transfer to a plate and set aside for later

Wash your leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Peel and finely chop (or grate) your garlic

Return the pan to a medium-low heat with a drizzle of olive oil

Once hot, add the sliced leek with your Chinese rice wine, half of the chopped garlic and a pinch of salt and pepper and cook for 8-9 min or until softened

Add your pasta to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the pasta for 7-9 min (10-12 min for wholewheat) or until cooked with a slight bite, then drain, reserving a cup of starchy pasta water

Meanwhile, chop your basil finely, including the stalks

Grate your cheddar cheese

Add your panko breadcrumbs to a baking paper-lined baking tray with the grated cheese, remaining chopped garlic, a drizzle of olive oil and a pinch of salt

Give everything a good mix up and put the tray in the oven for 4-5 min or until golden – this is your cheesy crumb

Return the cooked meat-free chicken to the pan and add your vegetable stock mix

Cook for 1 min further

Remove the pan from the heat and stir through your crème fraîche

Add the drained pasta with a splash of the starchy pasta water and give everything a good mix up – this is your creamy meat-free chicken linguine

Tip: Add a splash more starchy pasta water if your sauce is looking a little dry