Creamy Sun-Dried Tomato Meat-Free Chick'n Conchiglie

Boil a kettle

Add your meat-free chick'n to a bowl along with your dried basil and dried oregano and mix well until evenly coated

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

Once hot, add the coated meat-free chick'n and cook for 6-7 min or until brown all over, then transfer to a plate and set aside for later

Reserve the pan

Meanwhile, peel and finely dice your brown onion[s]

Peel and finely chop (or grate) your garlic

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

Once hot, add the diced onion and cook for 4-5 min or until softened

Once softened, add the chopped garlic and cook for 1-2 min further or until fragrant

Whilst the onion is cooking, add your conchiglie to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the conchiglie for 8-10 min or until cooked with a slight bite

Once done, drain the cooked conchiglie, reserving a cup of the starchy pasta water

Once the garlic is fragrant, wash your spinach, then pat it dry with kitchen paper and add to the pan along with your ground paprika and cook for 2-3 min or until wilted

Cut your sun-dried tomatoes in half

Add the drained conchiglie to the pan with your vegetable stock mix, soft cheese, half your grated Italian hard cheese, cooked meat-free chick'n, halved sun-dried tomatoes and a splash of reserved starchy pasta water

Give everything a good mix up and cook for 1 min further or until the sauce begins to stick to the pasta – this is your creamy sun-dried tomato meat-free chick'n conchiglie