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Pasta With Spinach & Roast Capsicum (Peppers)

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“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."”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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