• Bring a large saucepan of salted water to a boil (leave out the salt if using gluten-free pasta).

Bolognese sauce: 

• Heat the oil in a large saucepan.
• Add celery, spring onions, carrots, and bay leaves, stir together and cook for 2 minutes.
• Stir in garlic, plant-based mince, nutmeg and red wine, and bring to a vigorous simmer.
• Add in the chopped tomatoes and vegetable stock.
• Bring to a bubbling simmer for 15 minutes, stirring often.
• Season with salt and pepper.
• While the sauce is simmering, put the pasta in the large pan of boiling water to cook according to packet instructions.
• Drain the pasta and return to the same saucepan.
• Stir 3/4 of the bolognese sauce into the pasta pan and toss well to combine, holding back a little sauce to spoon top of each serving.

To serve:

• Divide the pasta into bowls, top with a spoonful of the saved sauce, and garnish with basil leaves.
• Finish with some finely grated parmesan, if using.