Greek-Style Meat-Free Mince Wholewheat Tortiglioni With Feta & Dill

Peel and finely dice your red onion[s]

Peel and finely chop (or grate) your garlic

Boil a kettle

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

Once hot, add the diced onion with a pinch of salt and cook for 3-5 min or until it's softened

Meanwhile, chop your sun-dried tomatoes and tomato[es] coarsely

Add your meat-free mince, tomato paste, dried oregano and chopped garlic to the onion

Cook for 4-6 min or until the mince has started to brown, breaking it up as you go

Meanwhile, add your pasta to a large pot of boiled water with a pinch of salt

Cook over a high heat for 7-9 min (10-12 min for wholewheat) until cooked but with a slight bite

While the pasta is cooking, add the chopped tomato, chopped sun-dried tomatoes, tomato ketchup and dried bay leaf[ves] to the pan

Reduce the heat to low and cook for 4 min or until everything is bubbling and starting to caramelise (and go a little bit crispy)

Break up your feta cheese

Chop your dill finely, including the stalks

Once the pasta is cooked, drain and return it to the pot, reserving 300ml [400ml] [500ml] of the starchy cooking water

Add the reserved starchy cooking water to the mince and stir vigorously over a medium heat for approx. 4-6 min or until a thick ragù sauce remains

Once done, discard the bay leaf[ves] – this is your Greek meat-free mince