Preheat the oven to 180c.

Bring a medium pan of salted water to a rolling boil. Add your tagliatelle and boil until al dente.

While the pasta is boiling, take a large cast iron or oven proof saucepan and place over medium high heat. Add the olive oil, garlic, and dried herbs and toast until fragrant.

Add the vegan mince and fry, stirring constantly for around five minutes. If the mince starts to stick to the pan, add a tiny splash of pasta water.

Once cooked, add the red wine, balsamic vinegar, tomatoes and cavolo nero. Stir to combine and bring to a simmer. Season with salt and pepper. Place an oven proof lid on the pan and pop in the oven. Roast for 25 minutes.

While the sauce roasts, drain the pasta, reserving some of the pasta water. Toss in a little olive oil to keep it from sticking together and set aside.

Check on the sauce after 25 mins. It should be thick, juicy and nicely reduced. If it needs more seasoning, now’s the time to add it. If it’s too thick, add a good ladle of pasta water to thin it out.

When cooked, stir the pasta sauce into the tagliatelle and top with the basil and the parmesan.