Spicy Mushroom Rigatoni

1: Add the mushrooms to a food processor and blitz until they’ve broken down into small pieces, then leave to one side. Alternatively chop the mushrooms as small as possible.

2: Drizzle a splash of olive oil into a large pan on a medium heat. Add the garlic, chilli flakes, and smoked paprika. Cook for 2 minutes.

3: Add the minced mushrooms, turn up the heat and cook for 10-15 minutes or until almost all the moisture has gone.

4: Pour in the chopped tomatoes, tomato purée, and a generous pinch of salt. Simmer for 15-20 minutes or until the sauce has thickened.

5: Meanwhile, cook the rigatoni in salted boiling water until al dente.

6: Add the vegan cream cheese to the sauce and tear in the basil leaves. Stir and cook through for a minute.

7: Drain the rigatoni into the sauce using a slotted spoon, adding a small amount of pasta water as you go to loosen the sauce a bit further.

8: Stir the pasta into the sauce, then serve and top with vegan parmesan.