Pasta

• 1 16 oz package vegan linguini
• 1 pint cherry tomatoes, roughly choppped
• 8 green onions, thinly sliced
• 1 teaspoon chili flakes
• 1 8 oz package vegan cream cheese, at room temperature

Brussels Sprouts

• 2 tablespoons olive oil
• 1 lb brussels sprouts, finely sliced
• 1 tablespoon smoked paprika
• 2 teaspoons vegan soy sauce
• Salt and freshly ground pepper
• Freshly chopped basil, for garnish

To make the pasta:

Method

• Step 1

  Place linguine into a large pan. Add cherry tomatoes, spring onions, garlic, chili flakes and a good pinch of salt and pepper. Rip in cheese and then pour over 1 liter of water. Bring to a boil over a high heat. Cover pan, and reduce heat to low and cook for 15 minutes. Give everything a mix with a fork and then cover and cook for 6-8 minutes or until the sauce is clinging to the cooked pasta.

To make the brussels sprouts:

Method

• Step 1

  Meanwhile, heat the oil in a non-stick frying pan over high heat. Add the sprouts and a pinch of salt. Leave for 2 minutes to get a really good char and then stir-fry for 1-2 minutes until just tender. Add smoked paprika and 3 tablespoons of water. Mix well.

• Step 2

  Add sprouts to pasta and add soy sauce. Mix well and serve immediately with plenty of basil scattered over top.