Spinach and grilled pepper pasta
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 and tasty but super easy to make and can be served warm or cold.
Ingredients
Method
- 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.