Meanwhile, add the pasta to a saucepan of boiling, salted water and leave to simmer for 12 minutes. Pour the vegan cream into the mushroom mixture and season generously with salt and pepper.
We could eat this no-fuss veggie pasta bake every week. It's packed full of your 5-a-day and easy to make. Minimise washing up by making the sauce in the roasting tin that you bake the pasta in.
When it comes to ice cream, most of us can agree on one thing: quality makes all the difference. Sure, a frozen tub of sugary slush from the corner store might do in a pinch, but when you want ice ...