Get your pasta on to simmer and gauge how long it takes with how long it will take you to prepare the other part of your dish. Once you pasta is cooked you can leave it drained on the side until ready to add to your sauce, but this may not be ideal as it dries out quite fast, so be wary of this. Slice your onion up quite thickly and add to a hot, non-stick pan along with your crushed garlic.
Dry fry for a couple of minutes until it begins to caramelise. Add splashes of your stock as you go to prevent sticking. Saute down for around 5 minutes before adding all your herbs and spices and cooking for a further minute in a dry pan to help activate the flavours.
Next add all other ingredients except for your spinach and fresh basil and bring to a simmer. You may wish to hold back on some of the stock until the end and see how saucy you want the dish to be. Simmer for another 7-8 minutes to reduce down a little and concentrate the flavours.
Next add your fresh, chopped spinach and basil. Stir and bring back to a simmer for a minute or so.
Add your pre-cooked pasta. A little of the pasta cooking water will not harm, and may indeed be preferable, to the finished dish as it's starchy and adds some thickness and texture to the sauce.
Stir everything very gently to prevent breaking up your delicate pasta. Add more stock if you need to to desired consistency. Check herbs and flavours.
Serve topped with nutritional yeast flakes OR our delicious 2 minute parmesan (see link above this recipe block).
