Pasta with vegan sweet potato and green pea mince

Preheat the oven to 180°C.

Cut the sweet potatoes, tomatoes and onion in half (unpeeled) and place them in a baking tray. Tuck the garlic cloves between them then drizzle with oil and toss well.

Bake for about 25 minutes until the vegetable have softened. Let them cool for 5 minutes, then remove all skins.

Meanwhile, cook the pasta according to the packet instructions, then drain and keep warm under cover in the pan.

Cook the plant-based mince in a frying pan, set aside.

Put the vegetable flesh in a saucepan including any cooking jus. Add enough water to cover them together with the stock pot.

Bring to the boil, cook for 5 minutes then add a handful of basil or mint leaves. Using a stick blender process the stew until you get a thick sauce. Taste and season with salt & pepper, if needed.

Add the green peas and the fried mince, then bring to the boil. Cook for two-three minutes, then serve with the pasta.