Pre-heat oven to 180C fan.
Place the fusilli into boiling salted water and cook for 10 – 12 minutes, then drain.
Whilst the fusilli is cooking, spray the bottom of a medium sized saucepan with the low fat cooking spray, turn the heat on high, then once the oil is bubbling turn the heat down slightly and sauté the onion for about 3 minutes.
Add the garlic and grated carrot and sauté, stirring for a further 2 minutes.
Stir in the herbs, cook for about 30 seconds.
Add the quorn mince, stir around for about 2 minutes then add the tomatoes, tomato puree, stock and peas.
Season with salt and pepper, bring the mixture up to the boil and turn down to simmer for about 5 minutes.
Stir in the drained pasta, heating through then empty the contents into a casserole dish.
Sprinkle the cheese evenly over the top.
Bake in the oven for 15 minutes, allow to cool a little before serving.