Spicy Mushroom Rigatoni

Smoky, spicy and seriously comforting, for this pasta we use 'minced' mushrooms, which are cooked in a rich and creamy tomato sauce. Plant-based food doesn't get much better than this!

Ingredients

-1 people+

Metric

Method

1. 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. 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. 3

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

   
4. 4

   Next 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. 5

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

   
6. 6

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

   
7. 7

   Then 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. 8

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