Pasta With Spinach & Roast Capsicum (Peppers) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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A quick pasta meal that is high in iron & fibre. To roast capsicum, place skin side up on a baking tray and cook under a medium grill for 10 minutes or until skin turns black. Allow to cool in a paper or plastic bag for 5 minutes and then remove the blackened skin. Ingredients:
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 |
Directions:
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.
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