Cook pasta till al dente in well salted boiling water, drain reserving 1 cup or so of the pasta water.
Meanwhile, make the vodka sauce. Warm the olive oil and butter over a low heat in a large pan, add the garlic and chilli flakes. Cook for a minute or two until fragrant. Whisk in the tomato paste, cook for a few minutes, then whisk in the cashew or coconut cream, vodka, nutritional yeast, vinegar, sugar and a big pinch or two of salt and some pepper.
Simmer the sauce for 5 minutes over low heat, or until thick and rich, stirring often. Add the remaining butter, the pasta and a splash of the cooking water and stir it all up over low heat. Taste and add more salt/chilli/cream if it needs it, stirring till the pasta is coated in a silky sauce. If it’s too thick add more pasta water. Serve with vegan parmesan!