Spinach and grilled pepper pasta
Background
Spinach and grilled pepper pasta is perfect for vegans or vegetarians. I made it with gluten-free brown rice penne, so it’s a rather healthy dish – ideal for diets or for the health conscious. It’s not only healthy & tasty but super easy to make and can be served warm or cold.
Ingredients
- 200g pasta of your choice
- 2 large handfuls of baby spinach
- 1 grilled/roasted red pepper (from jar- preserved in oil)
- 1 grilled garlic clove (optional)
- Zest and juice o ½ lemon
- 1 pinch of chilli flakes/cayenne or nutmeg
- 2 Tbsp pitted black olives
- 2 tbsp Grated vegan or parmesan cheese
Instructions
- Cook the pasta according to the packet instruction.
- Add the spinach to the last minute of cooking, then drain them and keep warm.
- Meanwhile, finely chop the roasted pepper (reserving the oil too) and push out the garlic flesh of its skin, if used. Put these in a mixing bowl together with the chilli flakes, lemon zest & juice and the olives. Add the drained spinach pasta, and the oil from the red pepper. Combine well.
- Divide the pasta between two plates, season with pepper and scatter the grated cheese on top.
Categories
- Meal Type: - Budget - Everyday - Lunch - Main - Pasta - Quick & Easy
- Cuisines: - Italian
- Occasions: - Picnic
- Ingredients: - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Nut Free - Sugar Free - Vegan - Vegetarian
- Skill Levels: - Easy
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