1 packet vegan bacon
1 brown onion, chopped
2 garlic cloves, chopped
1 cup pitted black kalamata olives
1 red chilli, deseeded and chopped
2 cups baby spinach
2 x 400g cans cherry tomatoes
1 packet of vegan-friendly pasta
In a pan warm olive oil and brown the onion and garlic, add chilli for the final 2 minutes. Add cherry tomatoes, and olives, and simmer for 5 minutes.
Add olive oil to a separate pan over medium-high heat. Add the bacon and cook for 2 minutes, turning occasionally until both sides are light brown and starting to crisp. Season if desired.
Stir through the baby spinach and turn the heat off.
Meanwhile, prepare the pasta following packet instructions. Once cooked drain and stir through the sauce.
Serve with basil on top.