One-Pot Creamy Harissa Tortiglioni

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Boil the kettle. Chop the red pepper into thin strips. Peel and finely slice the garlic. Dissolve the veg stock and nutritional yeast in 500ml (1L) boiled water. Drain and rinse the chickpeas. Add a drizzle of olive oil to the large pan over a medium-high heat. Add the pepper strips and cook for 3-4 minutes until beginning to char and soften. Add the drained chickpeas and sliced garlic and cook for 30 seconds, then add the tortiglioni, stock, Oatly cream and harissa paste and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for an initial 12 minutes with the lid on, stirring every so often to stop the pasta from sticking. Meanwhile, chop the cherry tomatoes in half. Chop the basil finely, including the stalks, but keeping the stalks and leaves separate. Chop the lemon in half. After an initial 12 minutes, add the halved tomatoes to the pan with the chopped basil stalks. Stir everything together, re-cover with the lid, and cook for a final 5-6 minutes. Once done, season with a pinch of salt and squeeze in the juice of half the lemon. Cut the remaining lemon into wedges. Serve in bowls topped with the chopped basil leaves and a pinch of black pepper. Finish with a lemon wedge.