a) Boil a full kettle.

b) Meanwhile, heat a drizzle of oil in a large frying pan on high heat. 

c) When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

a) While the mushrooms are frying, peel and grate the garlic (or use a garlic press).

a) Once the mushrooms have browned, add the garlic and fry for 30 secs.

b) Stir in the passata, chicken stock paste, vegan 'Nduja (see ingredients for amount, add less if you'd prefer things milder), sugar and water for the sauce (see pantry for both amounts). 

c) Simmer the sauce until thickened slightly, 3-4 mins. 

a) Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt and bring back to the boil.

b) Add the filled pasta and cook until tender, 3 mins.

c) Once cooked, carefully drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

a) Once your sauce has thickened, stir the Italian style cheese through the sauce until melted.

b) Remove from the heat.

c) Taste and season with more salt, pepper and sugar to taste.

a) Gently stir your filled pasta through the sauce and share between your serving bowls. 

b) Top with the rocket and drizzle some olive oil over the leaves to finish.

Enjoy!