Boil 1.2 L water in a kettle
Roughly chop the cherry tomatoes in half
Put the pasta, laying flat, in a wide, shallow pan (wide enough for the spaghetti to lie flat)
Throw in the tomatoes, olive oil, passata, lemon zest, miso, garlic, olives and sea salt
Put the pan on the stove top on high heat and pour over the boiling water. Stir the ingredients together and bring the liquid up to a boil.
As soon as it is boiling reduce the heat to medium. Cook for three minutes, stirring often to ensure the pasta doesn't stick and the flavours combine.
Cook for another five minutes, stirring occassionally or until the pasta is just al dente. Taste and season with more salt if needed. The sauce will still be quite liquidy at this stage.
Add the spinach, chia seeds, hemp seeds and vegan parmesan and stir through. Remove the pan from the heat, cover it with a lid and allow it to sit for 2 to 3 minutes. At the end of the 3 minutes remove the lid and give the pasta a good stir checking that the chia seeds are soft and have absorbed a good amount of the cooking liquid. If not, give it another minute.
Stir in fresh basil and serve with a good crack of black pepper.