- 150g dried pasta
- Jar of tomato-based pasta sauce
- 100g dairy-free vegan cheese – grated
- Olives and sun-dried tomatoes (optional)
- Boil the pasta as directed on the packet, then drain.
- Return the pasta to the saucepan, stir in the sauce and heat gently, stirring frequently.
- When warmed through, add the olives and sun-dried tomatoes, if desired, and serve with the dairy cheese scattered on top.