Tuscan Pork & Roast Veggie Spaghetti

While the veggies are roasting, bring a medium saucepan of salted water to the boil. Finely chop the garlic. Roughly chop the parsley leaves. In a large frying pan, heat a good drizzle of olive oil over a medium-high heat. Add the panko breadcrumbs (see ingredients) and cook, stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1 minute. Transfer to a medium bowl, then add the parsley and season with salt and pepper. Set aside.

Cook the spaghetti in the boiling water until 'al dente', 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), then drain the pasta and return to the pan. Drizzle with olive oil to prevent sticking and set aside. TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

While the spaghetti is cooking, return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the pork mince, breaking it up with a spoon, until browned, 4-5 minutes. Add the tomato paste, Italian herbs and remaining garlic and cook, stirring, until fragrant, 1 minute.

Add the chopped tomatoes and some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people) to the pork mince. Add the salt and season with pepper. Reduce the heat to medium and simmer until the sauce has thickened slightly, 3-5 minutes. Stir through the butter and sugar. Remove from the heat, then stir through the roasted veggies, baby spinach leaves and cooked spaghetti.