In a large and deep frying pan heat olive oil and cook diced onions, minced garlic and chopped basil stalks (they add so much flavour!) over low heat for about 5 minutes.
Add Scottish Veggie Crumble and stir everything together, add chilli flakes and fennel seeds, cook until heated through for 2-3 minutes, add chopped tomatoes and 100 ml of water with a pinch of salt and pepper.
Sprinkle in some dried oregano and torn basil leaves (reserve a few small ones), bring it to a boil then turn the heat down and let it simmer for 10 minutes.
Meanwhile boil a large pot of water and cook fusilli according to package directions.
Drain the pasta and add it to the sauce, stir gently and take off the heat. Top with reserved basil leaves.