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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g 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

Method
 

  1. Cook the pasta according to the packet instruction.
  2. Add the spinach to the last minute of cooking, then drain them and keep warm.
  3. 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.
  4. Divide the pasta between two plates, season with pepper and scatter the grated cheese on top.