Lasagne-inspired cheesy mince pasta

Heat the oil in a large pan over medium heat, add the onion and garlic and sauté until softened and fragrant.

Add the Pea Protein Mince and grated courgette and cook for 3–5 minutes, stirring continuously.

Stir through the tomato paste and chutney and add the water.

Simmer for 5 minutes, then adjust the seasoning.

Remove from heat and combine with the cooked pasta in a medium-sized casserole dish.

Preheat oven to 180°C.

For the sauce, melt the plant-based butter in a small pot over medium heat.

Whisk in the flour and fry for 30 seconds, stirring continuously.

As the sauce simmers and starts to thicken, stir in the plant-based milk.

Add the mustard and spices and season to taste.

Remove from heat and pour over the top of the mince and pasta mix.

Top with grated vegan cheese and bake for 15–20 minutes until cheese is melted and slightly browned.