To make the sauce, pop all of the ingredients into a blender and blitz until smooth and creamy. 

Cook the pasta according to the instructions on the packet. 

Wash the mushrooms and thinly slice. Heat a little olive oil in a frying pan over medium heat and add int he crushed garlic. 

Pour in the mushrooms and sauté these until golden and crisp on the edges. Slice the sun dried tomatoes into small pieces and add these into the pan also. 

Once your pasta is cooked, drain most of the pasta water, reserving a little in the bottom of the pan to help create that delicious creamy consistency when you stir in the sauce. 

Add a few Tbsp of your sauce and mix through the pasta. Stir through 2/3 of the mushroom and tomato mixture and heat the pasta until piping hot. 

Serve topped with the remaining veggies and extra sauce if you desire. Garnish with some herbs and black pepper. You can also add some vegan cheese here if you have some.