Step 1

Preheat the oven to 375 degrees.

Step 2

Heat the oil in an oven-safe stock pot over medium heat. Add the vegan meat and crumble with a wooden spoon. Season with a pinch of salt & pepper and cook until mostly browned.

Step 3

Add the onion, garlic, Italian seasoning, red pepper flakes & sun-dried tomatoes and cook for another 3 minutes, stirring frequently. Pour in the marinara & water and increase the heat. Once the sauce starts to gently boil, add in the spaghetti - break it in half if the spaghetti doesn't fit. Cook for 10 minutes, stirring regularly so the pasta doesn't stick.

Step 4

Pour in the cream and stir to combine - the spaghetti should NOT be completely cooked at this point. Remove from the heat and top with vegan parmesan and vegan feta. Cover and place in the oven for 15 minutes. Remove the lid and cook for another 10 minutes. Turn the oven to broil and allow the cheese to get slightly browned on top - usually takes 2 minutes, but keep an eye on it so it doesn't burn.

Step 5

Remove from the oven and top with fresh basil. Spoon onto plates and enjoy!