Vegan Peperonata Pasta

Nutrition per serve

Ingredients

• 1pcs onion
• 1pcs capsicum
• 30g pitted kalamata olives
• 2clov garlic
• 200g penne pasta
• 50g tomato paste
• 400g diced tomatoes
• 50g baby spinach leaves
• 50g shredded vegan cheddar
• 15ml olive oil
• 5ml sugar

Method

1. Step 1 — Prep ingredients
   Bring a medium saucepan of salted water to the boil for the pasta. Thinly slice the onion and capsicum. Cut the olives in half. Crush or finely chop the garlic.
2. Step 2 — Cook pasta
   Cook the pasta in the pan of boiling water for 10 mins or until al dente. Reserve 125ml (½ cup) cooking water, then drain the pasta.
3. Step 3 — Soften veggies
   Heat 1 tbs olive oil in a medium deep frypan over medium heat. Cook the onion and capsicum, stirring, for 3-4 mins until softened. Add the garlic and half the tomato paste* and cook, stirring, for 1 min or until fragrant.
4. Step 4 — Simmer sauce
   Add the tomatoes, reserved cooking water (see Kitchen 101) and 1 tsp sugar to the veggie mixture and bring to the boil. Reduce the heat to medium and cook, stirring occasionally, for 7-8 mins until slightly thickened.
5. Step 5 — Serve up
   Add the spinach, olives and pasta to the sauce and stir to combine. Taste, then season with salt and pepper. Divide the pasta among bowls, scatter over the vegan cheddar and enjoy!
6. Step 6 — Kitchen 101
   Adding the starchy pasta cooking water helps emulsify the sauce so that it binds and coats the pasta.

Allergens

Gluten, Wheat