HOT ! Vegan Gluten Free Pasta alla Peperonata

Enjoy a delightful Vegan Gluten-Free Pasta alla Peperonata, where the robustness of Colavita\'s premium ingredients meets the simplicity of Italian cooking. This dish brings together the gluten-free goodness of Fusilli Pasta Jesce with the rich flavours of Colavita Peperonata and the tangy zest of Acorsa pitted green olives, all married together with a generous drizzle of Colavita Premium Italian EVOO.

Main Ingredients:

• Gluten Free Fusilli Pasta Jesce


• Colavita Premium Italian Extra Virgin Olive Oil


• Colavita Peperonata in sunflower oil


• Acorsa Pitted Green Olives

Optional Fresh Ingredients:

• 1/2 lemon zest


• 3 garlic cloves, minced


• Handful of fresh basil leaves


• Pinch of chilli flakes


• Pinch of salt to taste


• Vegan Parmesan Cheese

Method:

1. Bring a large pot of water to the boil and salt generously. Add the Whole Wheat Fusilli and cook according to packet instructions.


2. While the pasta is cooking, add the olive oil to a pan on a low heat.


3. Sprinkle the chilli flakes and add the garlic. Stir and cook for a minute or two until fragrant.


4. Add the peperonata to the pan and stir through. Then add the olives and the lemon zest.


5. Once the pasta is cooked, drain and keep some of the water. Add the drained pasta to the pan and sprinkle in the fresh basil leaves.


6. Add 2 or 3 tablespoons of the pasta water and the vegan parmesan and stir through. Remove from heat and divide into two bowls. Serve with extra parmesan.