Creamy Roast Mini Fillet Pesto Pasta

1. Bring a large pan or water to boil and cook spaghetti according to pack instructions.
2. Meanwhile, heat oil in a large pan over a medium heat. Add asparagus, season with salt and pepper and cook for 10 minutes, turning asparagus to ensure even cooking. Set aside.
3. Slice the Quorn Roast Mini Fillets and add to the pan before frying for 5 minutes until they gain a little colour.
4. Add the primula cheese,stock, pesto, mixed herbs, garlic powder, onion powder, salt, pepper and mixed herbs and mix well.
5. When the spaghetti is almost cooked through, drain and add to the sauce. Let this simmer until the sauce has thickened and spaghetti is fully cooked.
6. Stir in the cherry tomatoes and serve with a sprinkle of parmesan

Recipe by @bryony_slimmingworldveggie