Add a pot of salted water to the boil, wait until bubbling then add the spaghetti, cook for around 10-12 minutes (you want the pasta al dente)

Finely chop the onion then add to a pan with a drizzle of olive oil and fry on a low heat, throw in the tomatoes and whilst they cook, chop the garlic cloves and add to the pan

After a few minutes of frying add the gochujang paste along with the vegan cream and mix together, then take a ladle of the pasta water and add to the mix (this should be around 150-200ml of water) whisk together

Smush the tomatoes with the back of a fork after around 5 minutes of frying, squeeze in the lime juice, salt and pepper before adding the drained pasta to the pot

Meanwhile add the sunflower seeds to a pan and toast lightly, prepare the basil by finely chopping

Once the pasta is glossy and coated in the sauce, add over the toasted sunflower seeds and chopped basil, garnish with cracked black pepper and enjoy