1

Preheat the oven to 220°C, fan 200°C, gas mark 7. Spread out the cauliflower in a roasting tin, mist with cooking spray and season well. Scatter over half of the thyme, then roast for 25 minutes until tender and starting to char at the edges. Set aside.

2

Meanwhile, pulse the onion, carrot and celery in a food processor until finely chopped. Mist a large flameproof casserole with cooking spray and set over a medium heat. Add the finely chopped veg and cook for 15 minutes until just soft. Stir in the garlic and bay leaf, and cook for a further 5 minutes. Transfer to a bowl.

3

Increase the heat to high and mist the casserole with more cooking spray, then fry the mushrooms in two batches for about 4-5 minutes per batch, until golden. Return all the mushrooms to the casserole, add the wine and bubble for 1-2 minutes. Add the veg mixture, tomatoes, stock, Marmite and soy sauce. Bring to the boil, then reduce the heat and simmer for 15-20 minutes until thickened. Add the cauliflower and season to taste, then cook for a further 2-3 minutes.

4

Meanwhile, cook the penne to pack instructions. Drain well.

5

Divide the cooked pasta between bowls. Top with the sauce, then scatter over the basil and toasted pine nuts.