Instructions

1. Preheat the oven to 180°C.
2. 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.
3. Bake for about 25 minutes until the vegetable have softened. Let them cool for 5 minutes, then remove all skins.
4. Meanwhile, cook the pasta according to the packet instructions, then drain and keep warm under cover in the pan.
5. Cook the plant-based mince in a frying pan, set aside.
6. Put the vegetable flesh in a saucepan including any cooking jus. Add enough water to cover them together with the stock pot.
7. 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.
8. Add the green peas and the fried mince, then bring to the boil. Cook for two-three minutes, then serve with the pasta.