1. Cook the spaghetti in boiling salted water for 10-12 minutes until cooked ‘al dente’.
2. Remove and drain in a colander.
3. Heat the vegan bolognaise in a frying pan, add the cooked spaghetti, toss well together and season to taste.
4. Divide the spaghetti and sauce into individual serving dishes and drizzle the olive oil on top.
5. Grate the parmesan style cheese and finish with the basil.