Puttanesca Vegan Pasta Bake

Preheat the oven to 180°C / 350°F / Gas Mark 4.
Heat the oil in a large, deep frying pan or casserole. Peel and slice the onion and fry it gently for 5 minutes until soft.
Meanwhile, bring a large saucepan of water to the boil.
Cut the peppers into chunks, and peel and crush the garlic cloves. Add both to the pan and fry for 2-3 minutes, then pour in the passata.
De-stone and halve the olives and de-seed and slice the chilli. Add the olives, chilli and capers to the pan along with a large pinch of sugar, and season well with salt and black pepper. Leave to simmer over a medium heat.
Add the pasta to the boiling water and cook until cooked through but retaining some bite (al dente). Add a good splash of pasta cooking water to the tomato sauce, so it loosens up - it shouldn't be overly thick. Taste and adjust the seasoning of the sauce if required.
Drain the pasta and return to the saucepan, then stir through the sauce. Tip the pasta into a large ovenproof dish.
Mix the dairy-free cheese with the dairy-free cream and dollop over the top of the pasta.
Bake for 12-14 minutes until golden and bubbling. Serve immediately.