Vegan Pesto, Roast Peppers, Tomatoes and Spinach

Vegan Pesto, Roast Peppers, Tomatoes and Spinach

Serves 2 30 Minutes Gluten Free & Vegan


  • 125g Root One Penne
  • 2 Bell Peppers
  • A Handful of Cherry Tomatoes 
  • 150g Spinach 
  • 1/2 pot Sacla' Free-From Basil Pesto
  • Black Pepper 
  • Olive Oil 

Perfect Pesto  

Most pesto is made with parmesan which unfortunately mean that isn't vegetarian! Thankfully Sacla' make a brilliant free from pesto which is perfect because it's doesn't have any gluten or dairy so it's suitable for vegans too : ) You can get it at Sainsbury's, Waitrose or Tesco. 


  1. Preheat a baking tray with the oven set to 210C (190C fan). Slice the peppers and halve the tomatoes.
  2. Add the peppers to the oven with some oil and black pepper and roast for 15-20 minutes or until starting to brown, then add the tomatoes give a good mix and put back in the oven for another 5-10 minutes. 
  3. Bring a pot of at least 1.5 litres of water to boil. Once it's boiling rapidly add the Root One Penne and turn down the heat to a simmer, cook for 6 minutes, then strain and give a quick rinse. 
  4. Either blanch the spinach under boiling water or stick in the baking tray with the other veg for a few minutes to wilt it. Then put the pasta in the baking tray with the veg, add the pesto, mix everything together and serve!