Add the chopped onion and celery to a large pan with a dash of rapeseed oil and cook on a low heat for at least 5 minutes, until they begin to soften.
Add all of the spices and stir through.
Next, add the tomato passata and water. Stir to combine.
Now add the grated carrot, black beans and kale and combine together.
Leave to simmer for about 5-6 minutes on a medium heat until heated through.
Next, add the garlic, grated vegan cheese, nutritional yeast flakes and apple cider vinegar and stir everything together.
Drain the pasta and serve together with the black bean mixture. Top with the shelled hemp seeds and a seasoning of salt and pepper to taste.