Vegan Red Pepper Pasta

Vegan Red Pepper Pasta

Prep: 5 min

Cooking: 10 min


  • 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)



  1. Put your pasta on to boil. Cook it for 1 minute less than you would normally.
  2. Put a small frying pan on a medium-high heat and dry roast pine nuts until browned and fragrant. Make sure you shake the pan regularly as they burn easily.
  3. While the pasta is cooking, heat up 2 tbsp of olive oil in a heavy-bottomed pan on a low-medium heat. Add finely diced garlic and chilli (if using fresh). Fry, stirring the whole time, on a low heat until garlic becomes soft and fragrant.
  4. Add a teaspoon of sambal oelek (skip if you added fresh chilli instead) and mix it around well. Add sliced red peppers and stir them around so that they warm up.
  5. Add drained pasta, baby spinach and olives. Stir around well so that the pasta gets coated in the pepper and garlic mixture. Allow the spinach to wilt in the hot pan and pasta to finish cooking. Season with salt and pepper to taste.
  6. Divide the pasta between two bowls, dot with small amounts of vegan ricotta (if you are using a sturdier cheese, like vegan feta, you can mix it into the pasta directly before plating).
  7. Serve topped with toasted pine nuts, generous amount of fresh parsley, mild chilli flakes and nutritional yeast (if using).

Hope You Enjoy

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