Vegan Rigatoni Al Forno | Italian Pasta Bake

Ingredients

• 1 onion
• 1 clove of garlic
• 500 g (1 lb) plant-based ground meat
• 2 tbsp tomato paste
• 1 tbsp agave syrup
• 1 tbsp dried oregano
• 1 tsp sweet paprika powder
• 500 ml (2 cups) tomato puree
• 250 ml (1 cup) plant-based cooking cream
• 100 g (3.5 oz) frozen peas
• vegetable oil for frying
• salt
• pepper
• 3 tbsp plant-based butter
• 3 tbsp wheat flour (type 405)
• 200 ml (0.75 cup) plant-based milk
• 1–2 tbsp nutritional yeast
• 100 g (3.5 oz) plant-based shredded cheese
• nutmeg
• 500 g (1 lb) (mezzi) rigatoni
• fresh basil for serving