Vegan Spinach & Tomato Pasta🍝

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Vegan Spinach & Tomato Pasta🍝
You'd be fusilli to scroll past this one👀

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Recipe:

Ingredients:
- 400g fusilli pasta
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, finely chopped
- 400g ripe cherry tomatoes, halved
- 200g fresh spinach leaves
- 1 tsp dried oregano
- 1 tsp red chilli flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Vegan Parmesan-style cheese, grated, for serving

Method:
1. Cook the fusilli in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
2. In a large frying pan, heat the olive oil over medium heat. Add the garlic and sauté until golden – be careful not to burn.
3. Stir in the cherry tomatoes and cook until they start to break down, forming a rustic sauce.
4. Add the fresh spinach and cook until just wilted. Sprinkle in the oregano and chilli flakes if using. Season with salt and pepper.
5. Toss the drained pasta into the pan with the vegetables, adding a splash of pasta water to loosen if necessary.
6. Serve hot, garnished with chopped parsley and a generous sprinkling of vegan Parmesan-style cheese.

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