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Spinach and roast capsicum pasta

Serves: 6
Prep: 15
Cook: 20

    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


    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.


    • 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.

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