Vegan red pepper pasta

This vegan red pepper pasta comes together in less than 20 minutes. It’s super tasty, nutritious and naturally vegan. It can also be made gluten-free.

2 tbsp / 30 ml olive oil
2 large garlic cloves, diced finely
1-2 tsp sambal oelek (Indonesian chilli paste) or fresh chilli, finely diced
200 g / 7 oz wholewheat penne (use GF if you are gluten-intolerant)
200 g / 7 oz roasted red peppers
50 g / 2 oz baby spinach
8 black Kalamata olives, pitted and quartered
1 heaped tbsp pine nuts
¼ cup my vegan ricotta or store-bought vegan feta cheese
fresh parsley, finely chopped
salt and pepper to taste
mild chilli flakes (I used Turkish pul biber), to serve (optional)
2 tsp nutritional yeast, to serve (optional)

View the full recipe at Lazy Cat Kitchen →