Decase your sausages and fry them in a pan with some oil on a medium-high heat to brown them off. Deglaze with a splash of water when the bottom of the pan starts to caramelise. You want some caramelisation, though, as this will be crucial for the flavour of the dish.

Once the plant-based sausage crumbles are caramelised and golden, remove them from the pan and set them aside.

Mince your shallot and garlic.

Add your vegan butter to the pan then, once it starts to melt, add in your minced shallot and garlic. After that, you’re going to want to go in with the gochujang and vegan single cream. Then add the juice from the limes to the pan along with your agave. Finally, add your caramelised plant-based sausage bits back to the pan. Give it a good mix, and leave it to simmer. Season to taste with salt and pepper.

Get your pasta in salted boiling water. Once it’s al dente, drain the pasta and reserve the water. That pasta water is the key to bringing your sauce together.

Add a small ladle of starchy water to your pasta and keep mixing until it’s super glossy. If you feel that the pasta needs a bit more water, add another small ladleful.

Add most (but not all) of your chopped coriander to the pasta and give it another mix.

Heat a tablespoon of olive oil in a separate pan before tossing your breadcrumbs in. Take it off the heat and mix with a scattering of your leftover coriander.

Finish the pasta with your coriander breadcrumbs and grate over some lime zest. Tuck in.