Recipe:

1. Cook the pasta: Bring a saucepan of salted water to the boil and cook the penne according to the packet instructions, until al dente.

2. Cook the vegetables: Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms, onion and chilli flakes, along with a generous pinch of salt and black pepper. Cook for 5 minutes, stirring regularly, until the mushrooms have softened.

3. Add the beef: Add the beef and garlic to the pan. Break up the beef with a wooden spoon and cook for 10 minutes, stirring regularly, until browned and cooked through. If using firm tofu, crumble it into the pan and cook for 5-7 minutes until lightly golden.

4. Make the sauce: Add the chopped tomatoes and vegetable stock cube. Stir well and bring to a gentle boil. Reduce the heat to low, cover with a lid and simmer for 5–10 minutes, stirring occasionally.

5. Wilt the spinach: Add the spinach and a small splash of water. Cover the pan and cook for 2–3 minutes, until the spinach has wilted. Stir to combine.

6. Combine everything: Drain the pasta, reserving a mug of pasta water. Add to the pan along with the grated Parmesan. Stir well until it comes together. Add a splash of reserved pasta water as needed to loosen the sauce.

7. Season and serve: Taste and adjust the seasoning with salt and pepper. Divide between two plates and enjoy!