Ingredients

The following ingredients have 4 Servings
  • 6 ounces pasta (, use Glutenfree if needed )
  • 2 teaspoons vegan butter (or olive oil )
  • 2 cloves garlic (minced)
  • 2 tablespoons onion (chopped)
  • ½ teaspoon crushed fennel seeds
  • ½ teaspoon pepper flakes
  • 1 cup chopped pepperoni (I use my gluten-free chickpea flour pepperoni, or use store bought vegan pepperoni or sausage )
  • 1 tablespoon tomato paste
  • Zest of ½ lemon
  • ½ cup pasta water
  • ½ cup frozen spinach thawed
  • 1/3 cup vegan parmesan (,divided )
  • ½ teaspoon dried basil or 2 tablespoons fresh basil to add later
  • Optional (add some toasted pine nuts for garnish)

Instruction

  • Cook your pasta according to instructions on the package if you haven’t already. Rinse in cold water and set aside
  • Make the sauce: Heat butter in  a large skillet over medium heat. Once the butter is hot and melted add the garlic, onion, fennel seeds, pepper flakes and pepperoni and toss well.
  • Cook over medium heat until the onion, garlic and pepperoni are golden. Stir occasionally
  • Then add in the tomato paste, zest, spinach and ¼ teaspoon salt and mix in.  Add in pasta water and half the vegan parmesan and mix in. Now bring to a boil. Add basil and the pasta and toss well then switch off heat.
  • Taste and adjust salt and flavor and then top it with the rest of the vegan parmesan and pine nuts if using. Cover and let it sit for another 2-3 minutes for the parmesan to kind of soften a little,  then serve immediately.