This is the most satisying, flavour packed dinner you could ask for. It's rich, garlicky and creamy and when topped off with that pul biber butter, it's absolute perfection.
Heat a large saucepan over a medium heat, and add the olive oil. Once hot, tip in the diced onion and fry gently with a pinch of salt for a few minutes until they start to soften. Once softened add vegan sausage (try to break it into smaller pieces with a wooden spoon as it cooks) or vegan mince and brown. After a few minutes, tip in the mushrooms and continue to fry everything together for 3-4 minutes over a medium heat.
Once the mushrooms have lost their moisture and everything is nicely browning, add the garlic, tomato paste, cumin and paprika and stir everything together. Fry for 30 seconds then pour in the stock and dry pasta. Make sure everything is almost completely covered then bring to a boil, cover, turn down and leave to simmer until the pasta is cooked.
While the pasta cooks, melt the vegan butter and the olive oil in a frying pan over a medium low heat. Once bubbling gently, add the tomato paste, pul biber and salt. Stir and fry until it becomes a slightly deeper red. Remove from the heat.
Combine the vegan yoghurt with garlic and salt and set to one side.
Once the pasta is cooked add the fresh parsley, a squeeze of lemon and season to taste. Serve up with a dollop of garlic yoghurt and a generous drizzle of the pul biber butter.
