Pasta With Spinach & Roast Capsicum (peppers)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 red capsicums, roasted, skin peeled and sliced thinly
• 1 tablespoon olive oil
• 1 leek, finely sliced
• 2 garlic cloves, crushed
• 500 g spinach leaves, plus extra to serve
• 1 cup vegetable stock
• 250 ml low-fat evaporated milk
• 1/4 cup basil leaves
• 1/4 teaspoon salt (optional)
• 500 g desired pasta
• parmesan cheese, to serve

Recipe

• 1 heat oil in a large frying pan, add leek and garlic. cook for 5 minutes on a medium heat until soft and transparent. add the spinach and stock. cook for 3-5 minutes with a lid on the pan so spinach softens.
• 2 transfer to a food processor and add the evaporated milk, basil and salt. process for a few minutes until combined.
• 3 return to saucepan to heat through.
• 4 serve on pasta with finely sliced roast capsicum, parmesan cheese shavings and extra english spinach leaves.