Directions

• Bring a pot of water to the boil and cook the fusilli pasta according to package instructions.
• Meanwhile, heat a frying pan over medium heat with a little rapeseed oil.
• Add the shallot, garlic, and celery.Cook until softened and fragrant.
• Add the chopped tomatoes and stir well, allowing the juices to release and deglaze the pan.
• Add the sweet mini peppers and cook gently until softened.
• Drain the cooked pasta and add it to the pan, mixing well with the vegetables.
• Stir in the gochujang paste until evenly combined.
  Add a splash of pasta water if needed to loosen the sauce.
• Add the baby spinach and cook until wilted.
• Season with sea salt and black pepper to taste.
  Finish with a drizzle of extra virgin olive oil before serving.