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Start by pulling your oyster mushrooms and cooking them in some oil over a medium heat with salt and pepper. Once browned add in the harissa paste and toss to coat. Add to the oven for 25 mins at 210C.
Boil some water and cook your pasta to packet instructions and keep some of the pasta water, you want to cook it Al Dente.
Heat up some olive oil over a medium heat, add the spices and stir.
Add the tomato paste and stir until the paste darkens slightly, then add the pasta water and pasta and it should form a sauce consistency.
Add the vegan yoghurt to the pasta and sauce and mix to combine. Plate up and season with salt and pepper and some good quality olive oil and fresh mint. Top with the pulled oyster mushrooms and enjoy!