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BLACK OLIVE TAPENADE PASTA🖤
If you are looking for a wonderful vegan pasta that has the most unbelievable depth of flavour you should save this.
400 grams gf fusilli
3 tbsp olive oil
Pinch chili flakes
1/2 onion diced
2 cloves garlic minced
3 cups cauliflower florets
7 cremini mushrooms
8 brussel sprouts trimmed and halved
1/2 cup chickpeas
1 cup cherry tomatoes
1 cup green olives
3/4 cup tapenade
Fistful spinach
1/2 cup pasta water
Sea salt and cracked pepper
1/2 cup vegan Parmesan
Sprouts (optional)
Preheat oven to 400. Toss cauliflower and brussels sprouts in olive oil and season with salt and pepper. Spread onto baking sheet and bake for 25 minutes. Set aside.
Cook pasta in salted water. Reserve pasta water. Heat olive oil and chili flakes in a large pan. Cook onion until translucent. Add mushrooms and cook until soft. Add garlic, cooked cauliflower and BS, add in spinach tomatoes, olives and cooked pasta. Scoop in tapenade and toss to combine. Add pasta water to create sauce. Season the cheese, salt and pepper. Add more chili flakes and cheese if desired.
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