Pasta With Spinach & Roast Capsicum (Peppers)

Be the first to review
READY IN: 25mins
Recipe by Rhiannon and Matt

A quick pasta meal that is high in iron & fibre. This recipe and the following tip is courtesy of the website for Australian food company Sanitarium. "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 Nutrition


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a