450 g /1 lb dried penne
115 g/ 4oz vegan mozzarella cheese diced
55 g/ 4 oz freshly grated Parmesan style vegan cheese
2tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 celery stick, finely chopped
400 g/ 14oz canned chopped tomatoes
2 tbsp tomato purée
Brown sugar, to taste
1 tsp dried oregano
100ml/3 ½ fl oz water
Salt and pepper (optional)
To make the tomato sauce, melt butter with oil in a saucepan. Add the shallots, garlic and celery and cook over a low heat, stirring occasionally, for 5 minuets until soft. Stir in the tomatoes, tomato purée, sugar to taste, oregano and water and season to taste with salt and pepper, if using. Increase the heat to medium and bring to boil, then reduce the heat and simmer, stirring occasionally, for 15-20 minuets until thickened.
2 meanwhile, add a little salt, if using to a large, heavy-based saucepan of water and bring to boil. Add the penne, bring back to the boil and. Cook 8-10 minuets, or until just tender but still firm to bite. Drain and return to pan.
3 Add the tomato sauce, vegan mozzarella cheese and vegan Parmesan style cheese to the pasta and toss well over a very low heat until the cheese have melted, transfer to a warmed serving dish and serve.