Method
  1. Warm the oil in a frying pan at a low heat. Add the onion, carrot and celery; cook for 10 minutes.  
  2. Increase the heat to high, add the mince, chopped mushrooms and garlic then fry for 5 minutes. Add the tomatoes and tomato purée; cook for 5 minutes more. Season to taste.
  3. Meanwhile, preheat the oven to Gas Mark 4, 180°C, fan 160°C. Cook the pasta for 5 minutes. Drain, then return to the pan with the cream and half of each of the 2 cheeses. Mix and season. 
  4. Spoon half the pasta into a baking dish.  
  5. Top with half the Meatless Farm Co mince mix. Repeat with the remaining pasta and mince. Sprinkle the remaining cheese on top. 
  6. Bake for 25 minutes, then leave to stand for 5 minutes. Serve with a fresh green salad.
Cooking Time: 55 min
Ingredients
  • tbsp olive oil
  • 1 onion, diced
  • 1 large carrot, peeled and diced
  • 1 stick celery, trimmed and diced
  • 400g Meatless Farm Co mince
  • 350g closed-cup mushrooms, roughly chopped 
  • 1 garlic clove, crushed
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée 
  • 350g fusilli, penne or farfalle pasta
  • 100ml single cream
  • 100g mozzarella, grated
  • 100g grated cheddar
  • green salad leaves, to serve