Peel and dice the shallot, set aside. Wash and core your peppers and cut into cubes, trim the ends of your green beans, then cut into quarters. Wash mushrooms and slice into 1cm thick slices, squeeze excess water from soy pieces and cut into quarters (if using chunks).
Boil 1l of salted water in a saucepan, adding in the pasta once bubbling. Cook according to package instructions, then drain. Preheat the oven to 210 degrees.
In the meantime, heat oil on a frying pan, then add in shallots, cooking for 3-5 minutes or until fragrant. Add in mushrooms, soy pieces and sweet peppers, cooking for another 6-7 minutes.
Squeeze in tomato paste, and a splash of water, a chopped and powdered stock cube, oregano, smoked paprika and garlic powder. Add in rocket and green beans too.
Scoop in hummus, vegan cream cheese and chopped tomatoes, stir with a wooden spoon to ensure well mixed.
Bring to a boil and allow to cook on low for 5-10 minutes on medium-low. Slowly adding in the vegan cream, gently stirring from time to time.
Crack salt and pepper in the mix, and taste for flavour balance, then remove from heat.
In an oven dish, pour in drained pasta, followed by sauce and vegan cheese. Mix to ensure coated in sauce and cheese is well spread. Sprinkle the breadcrumbs on top of the pasta mix.
Place in the oven and cook for 30-35 minutes, or until bubbly and browned on the top. Serve and enjoy with your favourite sides!