Bake the Tofoo Chunkies in the oven as per pack instructions.
Make the sauce – heat a pan and add the olive oil. Finely chop the garlic and add to the pan, then add the tomato puree, passata and season with salt and pepper. Turn the heat down and simmer for 5-10 minutes until thickened. Finely chop the basil and add to the sauce.
Heat a pan of boiling water and cook the spaghetti according to the packet instructions.
For the pesto – lightly toast the pine nuts in a dry pan. Cool then add to a food processor with the basil, garlic, parmesan and olive oil. Blitz together.
Drain the pasta and add to the tomato sauce coating well.
Serve the pasta on a plate, slice and add the cooked Chunkies. Then drizzle with the pesto.