INGREDIENTS
50 g
Baby spinach
1
Chilli flakes, mild
2
Garlic cloves, large
1
Parsley, fresh
8
Kalamata olives, black pitted and quartered
200 g
Wholewheat penne
2 tsp
Nutritional yeast
200 g
Red peppers, roasted
1
Salt and pepper
2 tbsp
Olive oil
1
heaped tbsp Pine nuts
1/4 cup
My vegan ricotta or store-bought vegan feta cheese
1-2 tsp sambal oelek (Indonesian chilli paste) or fresh chilli, finely diced