Pasta With Spinach & Roast Capsicum (Peppers)

• 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
• 14 cup basil leaves
• 14 teaspoon salt (optional)
• 500 g desired pasta
• parmesan cheese, to serve

1. Heat oil in a large frying pan, add leek and garlic.
2. Cook for 5 minutes on a medium heat until soft and transparent.
3. Add the spinach and stock.
4. Cook for 3-5 minutes with a lid on the pan so spinach softens.
5. Transfer to a food processor and add the evaporated milk, basil and salt.
6. Process for a few minutes until combined.
7. Return to saucepan to heat through.
8. Serve on pasta with finely sliced roast capsicum, parmesan cheese shavings and extra English spinach leaves.

red capsicums, olive oil, garlic, vegetable stock, milk, basil, salt, parmesan cheese

Taken from www.food.com/recipe/pasta-with-spinach-roast-capsicum-peppers-299353 (may not work)