Add the roasted red peppers, basil, walnuts, lime juice, nutritional yeast, 20ml water, and bolognese sauce to a food processor, blending until well combined and smooth.

Rehydrate the TVP as per package directions. 

Cook the red lentil pasta according to package directions. Make sure you reserve the starchy cooking liquid before draining. Set aside.

Once the TVP has rehydrated, add it and the smoked garlic to a pan over medium heat and fry for 3-5 minutes. 

Add the red pepper sauce and spinach to the pan and cook until the sauce starts to thin and the spinach wilts down.

Stir the starchy cooking liquid into the sauce, then add the cooked pasta combining thoroughly. 

Divide between bowls and garnish with fresh basil and a crack of salt and pepper. Enjoy!