Clean and halve Brussels and chop up cauli in bite sized pieces. Drizzle with olive oil salt and pepper. Bake for 25-30 minutes. Brussels don’t take as long as cauli so keep your eye on that.
Boil and salt water. Cook pasta till al dente. Reserve pasta water before draining.
Heat olive oil and chili flakes in large pan add onion and garlic.
Add mushrooms and cook until they start to soften. Add roasted veggies and chickpeas to pan. Toss to combine.
Add a fistful spinach and cooked pasta. Add 1/4-1/2cup tapenade and a splash or 2 of pasta water. Toss to combine.
Add more tapenade if desired. Season well. Finish with vegan parm, olive oil, sprouts, cherry tomatoes and chili flakes.
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