One-Pot Creamy Sun-Dried Tomato Pasta

Method

1. Add a splash of olive oil to a large pot over a medium heat. As soon as the oil is hot, add the garlic and chilli flakes. Fry for 3 minutes or until the garlic begins to brown.
2. Next add the 500ml (16.9 fl.oz) of vegetable stock to the pot along with an extra 300ml (10 fl.oz) of hot water from a kettle and a small pinch of salt, then add the pasta. Give everything a stir, bring the pasta to a gentle simmer, then cover and cook for 10 minutes. Give the pasta a stir every couple of minutes. After 7 minutes or so, if there’s still lots of water, try cooking the remainder of the time with the lid off.
3. After 10 minutes the pasta should still be slightly firm. Next add the sun-dried tomatoes, vegan single cream, white miso paste, lemon juice and nutritional yeast to the pot. Give everything a stir and season to taste with extra salt and pepper, then add the spinach and cook through for a minute or so until it has wilted and the pasta is cooked.
4. We like to serve our pasta with a drizzle of olive oil and a sprinkling of freshly ground black pepper.