I start by heating a large frying pan over medium heat. I add a bit of spray oil and toss in the sliced shallot and red pepper, cooking them with the tomato puree until they become soft and fragrant. This usually takes about 3-4 minutes.

Next, I add the Quorn fillet pieces to the pan along with the crushed garlic and sundried tomatoes. I sprinkle in the paprika, chili flakes, and garlic granules for extra flavor. I give everything a good mix and let it cook for another couple of minutes.

Then, I pour in the stock and add the uncooked pasta. I cover the pan and let it simmer, stirring occasionally, until the pasta is cooked and has absorbed most of the liquid. This usually takes about 10-12 minutes.

Once the pasta is done, I stir in the handful of spinach until it wilts down. Then, I place the burrata cheese on top and cover the pan with a lid for a few minutes to let the cheese melt beautifully.

Finally, I serve the pasta in bowls, garnished with fresh chopped parsley for a burst of color and flavor!