Spicy tomato tagliatelle


1 ½ tbsp olive oil

1 red chilli, seeded and diced

2 inch fresh ginger root, peeled and grated

2 garlic cloves, finely sliced

1 2/3 cups canned diced tomatoes

1 tsp sugar

2 handful of spinach

2 tbsp parsley, chopped (optional)

1/3 oz gluten-free tagliatelle

Salt and pepper

2 tbsp shredded vegan cheese, to serve


Heat the oil in a skillet, and the chilli and ginger, and cook for 1 minutes, then the garlic and cook for another 1 minute.

Pour in the tomatoes, sugar and the spinach and cook for few minutes until spinach is wilted then add parsley and season to taste.

Meanwhile, cook the tagliatelle in a saucepan of boiling salted water according to the package directions. Drain and return to the pan, then pour in the sauce and toss together well.

Serve with sprinkle shredded cheese.