Step 1

Heat the olive oil in a large saucepan. Add the onion, red pepper, paprika and ground corinander and cook for 3-4 minutes over a medium-high heat.

Step 2

Add the oyster mushrooms and cook for a few minutes more, until the mushrooms soften.

Step 3

Add the diced tomatoes, pasta, nutritional yeast, plant based milk and vegetable stock. Simmer over a medium heat, stirring frequently, for 10-12 minutes, until the pasta is al dente and most of the liquid is absorbed.

Step 4

Add the chickpeas, coconut yogurt and peanut butter. Stir and simmer for 4-5 minutes more.

Step 5

Squeeze in the lemon juice and season to taste with salt and pepper. Serve immediately.