Spicy Mushroom Rigatoni

Method

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