Preheat oven to 350 degrees F. Slice Bell Pepper and toss in a pinch of salt, and roast Bell peppers on a baking tray about 15 - 20 minutes.
Bring a large pot of water to boil over high heat. Add the pasta and cook until tender (7-10) minutes. Drain the pasta in a colander.
Transfer roasted peppers, spinach leaves, chickpeas (drained and washed) and green chilies. Blend until creamy and smooth.
Once blended, set aside and heat a pan over medium heat and fry crushed garlic for a minute. Now add prepared sauce to the pan and cook for about 3 to 4 minutes.
Add seasoning, salt, chili flakes, ground coriander powder, and oregano. Taste and adjust seasonings as needed, adding more salt and pepper or nutritional yeast. The flavor should be very strong since the noodles don't have much flavor, so be generous with your seasonings.
Now add some water as it will get thick and will stick to the pan. Once it reaches a simmer, reduce heat to low and continue simmering.
Once the sauce is thickened to desired consistency add Pasta. Toss and cook for a minute or two. Garnish with cherry Tomatoes and Pitted Black Olives.
Roasted Bell Pepper & Spinach Pasta By Hawwa | https://www.getsetvegan.com/roasted-bell-pepper-spinach-pasta/