We’re making a quick, week-night pasta sauce that also delivers and freezes well. It does require a few batches of blitzing in the food processor, but that way, we can mimic the texture of ground meat, while enjoying a plant-based pasta dish.

Friends with nut allergies, we are using walnuts to incorporate some fat here. You can swap 1-2 Italian sausages (casing removed) if you are an omnivorous eater, or some bulgur wheat for a similar texture, albeit not adding fat. All said, just swap it for something you like of similar volume.