Heat a large non-stick skillet and add the olive oil. Add the frozen Quorn Tenders and sprinkle them with Old Bay as you sauté them. Cook for about 8 -9 minutes and put them in a separate plate or bowl.

Place the 4 strips of Benevolent Bacon in the still hot skillet and sauté for 2 minutes on each side. Remove and place on a paper towel until cool and then crumble.

Put a large pot of water on to boil for the pasta.

Add the minced garlic to the empty skillet and sauté for 30 seconds. Add the tomatoes and crushed red pepper. Sauté for 3 minutes and add the spinach and half and half. Cook for about 5 minutes, and then add about half of the Parmesan.

While you’re cooking the sauce, add 2 tablespoons of kosher salt to the pasta water and add the rotini. Cook the rotini for 7-8 minutes until al dente. Before draining, reserve two cups of hot pasta water. Drain the pasta and add to the sauce, followed by the reserve Quorn Tenders and crumbled Benevolent Bacon Strips. Add enough of the pasta water to thin the sauce slightly. Add additional Parmesan and the fresh basil.