• 200 g (7 oz) non-dairy cream cheese
• 200 ml (7 fl oz) mild vegetable stock, or more if needed
• 300 g (10½ oz) artichokes in oil (drained weight), chopped
• 1 garlic clove, finely chopped
• 2 tablespoons lemon juice, or more or less to taste
• sea salt flakes
• freshly ground black pepper
• 500 g (1 lb 2 oz) vegan fusilli or pasta shells
• olive oil, for tossing
• 16 cherry tomatoes, halved
• 2 tablespoons chopped chives or flat-leaf (Italian) parsley

In a small pan, whisk together the cream cheese and stock over a gentle heat to make a creamy sauce. Add the artichokes and garlic and simmer very gently for about 10 minutes, stirring occasionally. Transfer to a blender and blitz to a smooth sauce. Wipe out the pan, pour the sauce back in and add lemon juice to taste. Add a little more stock if too thick. Season with salt and pepper and set aside to keep warm.

Meanwhile, cook the pasta in boiling salted water following the packet directions, or until just al dente. Drain, toss with a little olive oil and return to the pan. Stir through the artichoke cream, the tomatoes and most of the chives or parsley. Serve immediately, sprinkled with the remaining chives or parsley.