1 ½ tbsp olive oil
1 red chilli, seeded and diced
2 inch fresh ginger root, peeled and grated
2 garlic cloves, finely sliced
1 2/3 cups canned diced tomatoes
1 tsp sugar
2 handful of spinach
2 tbsp parsley, chopped (optional)
1/3 oz gluten-free tagliatelle
Salt and pepper
2 tbsp shredded vegan cheese, to serve
Heat the oil in a skillet, and the chilli and ginger, and cook for 1 minutes, then the garlic and cook for another 1 minute.
Pour in the tomatoes, sugar and the spinach and cook for few minutes until spinach is wilted then add parsley and season to taste.
Meanwhile, cook the tagliatelle in a saucepan of boiling salted water according to the package directions. Drain and return to the pan, then pour in the sauce and toss together well.
Serve with sprinkle shredded cheese.
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