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1 tablespoon fresh thyme
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5 to 6 basil leaves, rolled tight, thinly cut crosswise
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Your favorite vegan cheese or feta “cheese” to taste
Directions:
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Cook fettuccini in a pot of salted boiling water according to package directions. Drain, reserving 1 cup of the pasta water, and set aside.
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Meanwhile, heat olive oil in a large skillet over medium heat. Add spinach and cook, stirring often, until spinach is wilted.
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Stir in garlic and season with salt and pepper.
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Add peppers, olives, pasta, and fresh herbs to skillet, tossing to combine with spinach.
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Add 1/2 cup of the pasta water, tossing to coat. Add more pasta water, if necessary, to moisten pasta.
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Serve sprinkled with vegan cheese.
