Put on a big bowl of water to cook the pasta according to cooking instructions
Put all veggies and chickpeas in a bowl with olive oil, ½ teaspoon garlic powder and ¼ teaspoon salt & toss well
Lay veggies on a sheet pan and bake for 15 mins turning every 5 mins so the kale doesn’t get too crispy
In a medium saucepan add water, tomato paste, onion powder, ½ tspn galic powder, italian seasoning and a pinch of salt and bring to the boil. It will thicken and turn to sauce in about 5 mins and then add vegan butter
When pasta is ready, drain, return to the pot and add sauce, roasted veggies and chickpeas and mix well. Add in the chopped olives
Garnish with black pepper and chilli flakes. Enjoy !