Preheat the oven to a nice hot 220C (200C fan / 430F).

Throw in the tomatoes, sliced red onion and sliced red pepper to surround the vegan feta.

Now scatter in the garlic, aiming to distribute it all over the dish.

Scatter on the chilli flakes, salt and pepper, then dress everything with 3/4 of the olive oil (save the last for serving). Drizzle the maple syrup over the vegan feta.

Bake for 30-35 minutes until the veggies are roasted and the vegan feta is melted and bubbling.

When your vegan feta and veggies are 10 minutes from done, you can bring a pan of salted water to the boil and cook your pasta. That way, everything's ready to go at about the same time.

Retrieve your tray and stir the vegan feta and veggies together.

Add the vegan cream cheese and mix again.

Drain your pasta when it's al dente (tender but with a little bite to it) and add to the tray with the sauce. Stir together.

Spoon the pasta into bowls and scatter with freshly chopped parsley and a pinch of chilli flakes, if you like.