Vegan 'Nduja Pasta

1: Add the sun-dried tomatoes with 2 tablespoons of oil from their jar to a small blender. Peel one garlic clove and add it to the blender along with the chillies, smoked paprika, red wine vinegar, and miso paste. Blend until smooth.

2: Remove basil leaves from stalks, finely chop the stalks, and set the leaves aside. Peel and finely chop the remaining two garlic cloves.

3: Drizzle olive oil in a hot pan over medium heat. Add the basil stalks and garlic, frying for 1-2 minutes until garlic begins to brown.

4: Add tinned tomatoes and 'Nduja paste, then lower heat and simmer for 20-30 minutes, letting the sauce thicken.

5: Cook the pasta until al dente in salted boiling water.

6: Slice the basil leaves, add them to the sauce, season with salt, and break down any tomatoes that haven't broken down. Drain the pasta into the sauce and stir to combine, adding splashes of pasta water to loosen the sauce.

7: Top with grated vegan parmesan to serve.