Bring a large pan of water to the boil and season with salt. Once boiling, add the fusilli pasta and cook for 10-12 minutes.

While the pasta is cooking, heat a frying or saute pan on medium heat and add the olive oil. Add the cloves of grated garlic and fry for 30 seconds before adding the sliced mushrooms (you may need to add them in batches depending on the size of your pan). Allow the mushroom to wilt and cook down over a medium heat for 5-6 minutes.

Add the vegan garlic cream cheese and the vegan cream. Stir the cream cheese into the mushrooms and allow the cheese to melt and the cream to come to a simmer. Season with salt and lots of black pepper. Add ladle of pasta water to help create a sauce and melt the remaining vegan cream cheese. Bring to a simmer.

Once the pasta is cooked, drain well and add to the now-cooked mushrooms. Coat the pasta well in the sauce, and add a generous squeeze of lemon and the chopped parsley. Divide the pasta between 4 plates and enjoy!