Pasta Arrabbiata with Roasted Red Pepper, Olives & Spinach

• 1 Jar of Bay’s Kitchen Spicy Arrabbiata Stir-in Sauce
• 180g Gluten free penne or rigatoni pasta
• 80g Red pepper
• 150g Spinach
• 100g Black olives, halved
• 25g Walnuts, crushed
• 1/2 Tbsp Olive oil

To Serve:

• 20g Parmesan (optional, don’t use if dairy free or vegan*)

Nutrition (per serve):

• Kcal – 666
• Fat – 27g
• of which saturates – 5g
• Carbohydrates – 84g
• of which sugars – 7.3g
• Fibre – 7.4g
• Protein – 18g
• Salt – 2g

1. Finely slice the peppers into thin strips, put into a roasting tray with a drizzle of olive oil and then roast in the oven at 200°C / 180°C fan for 10 minutes until soft.

2. Fill a pan 2/3 full with water and bring to the boil. Add the pasta and cook for 10 minutes (check the packet instructions in case these differ).

3. Once cooked, drain the pasta and take the roasted peppers from the oven. Return the pasta to the pan, add the peppers, spinach, olives and the Bay’s Kitchen Spicy Arrabbiata Stir-in Sauce.

4. Mix everything together for a few minutes over a low heat, until the pasta is fully coated in sauce and the spinach is wilted.

5. Serve with parmesan shavings (if using) and a sprinkling of crushed walnuts.