Pop a large pot of salted water onto boil ready for the pasta
Start by slicing the shallots then add to a pan with a good glug of olive oil, fry on a low heat for around 5 minutes then add in the brown sugar and continue to fry for until the shallots have started to caramelise, then add in the chopped garlic
Add the pasta to the bubbling pot of water and cook for around 8-10 minutes (or until al dente)
After a minute or two of frying the garlic, spoon in the gochujang paste as well as the vegan cream cheese with a good splash of pasta water to loosen
Season with salt and stir the mix until combined, keep on a low heat until the pasta has cooked
Once the pasta is al dente, save a mug full of that pasta water, then drain the rest, mix the pasta in with the caramelised shallots then pour in a splash more of pasta water to loosen the sauce
Season again with salt, pepper and a good sprinkle of nutritional yeast, then stir in the chopped basil and chives and enjoy