Bring a large pot of salted water to a boil over high heat. Add the fusilli pasta and cook until tender but still firm to the bite, stirring occasionally, around 10 minutes. Drain and set aside.
Heat a saucepan and add the canola oil. Throw in the chopped onion and fry gently for 2-3 minutes. Stir in drained pasta and peas and fry tossing for around 3-4 minutes. Add soya cream and continue tossing for another 3-5 minutes. Season to taste with sea salt, back pepper, chilli and sweet paprika. Stir in prosciutto, sprinkle with the chopped flat-leaf parsley and serve.
GF – make sure the ingredient doesn’t contain traces of gluten!