Pasta with Spinach & Roast Capsicum
Ingredients
2 red capsicums, roasted, skin peeled and sliced thinly
1 tablespoon olive oil
1 leek, finely sliced
2 cloves garlic, crushed
500g English spinach leaves, plus extra to serve
1 cup water
1 x 10g vegetable stock cube
250ml low-fat evaporated milk
1/4 cup basil leaves
1/4 teaspoon salt (optional)
500g pasta of choice
Parmesan cheese to serve
Preparation Method
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. Serve on pasta with finely sliced roast capsicum, parmesan cheese shavings and extra English spinach leaves.
Serves 6
©. Reproduced under licence from the copyright owner, Sanitarium Health Food Company. www.sanitarium.com.au
