Spinach and roast capsicum pasta

Current rating: 0 (0 ratings)
Serves 6
Prep 15
Cook 20
Enjoy this delicious dish for a quick and easy evening meal everyone will love.

Description

Enjoy this delicious dish for a quick and easy evening meal everyone will love.
  • 2 red capsicums, roasted, skin peeled and sliced thinly
  • 1 tbs olive oil
  • 1 leek, finely sliced
  • 2 cloves garlic, crushed
  • 500g english spinach leaves
  • 1 cup water
  • 10g vegetable stock cube
  • 250ml light evaporated milk
  • ¼ cup basil leaves
  • ¼ tsp salt (optional)
  • 500g pasta of choice

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Roast capsicum under a medium grill, skin side up, for 10 minutes or until skin blackens. Allow to cool in a paper bag for 5 minutes, then remove skin, slice thinly and set aside.
  2. Heat oil in a large frypan, add leek and garlic. Cook for 5 minutes on medium heat until soft and transparent. Add the spinach, water and stock cube. Cook for 3-5 minutes with a lid on the pan so spinach softens.
  3. Transfer to a food processor, add the evaporated milk, basil and salt. Process for a few minutes until combined.
  4. Return to saucepan to heat through. Serve on pasta with finely sliced roast capsicum and parmesan shavings.

Tips

  • You can find evaporated milk in a can, usually stored near the long-life milk in your supermarket. Evaporated milk is simply milk reduced to about 40 of its original volume.

Tips

  • You can find evaporated milk in a can, usually stored near the long-life milk in your supermarket. Evaporated milk is simply milk reduced to about 40 of its original volume.

Nutrition Information