Ingredients
60g (1/3 cup) small pasta shells
1 tbsp olive oil
1 small (200g) leek, sliced
250g frozen spinach, thawed
1 cup (250mL) water
375mL can light evaporated milk
⅓ cup (60g) chopped lean ham
½ tsp cayenne pepper
Step by step
-
Instructions
- Cook pasta shells according to directions on packet, drain; set aside.
- Meanwhile, heat oil in a saucepan over medium heat; add leek, cook until soft.
- Add spinach and water, bring to the boil, reduce heat, simmer 5 minutes. Transfer to a to blender or food processor with light evaporated milk, blend until pureed.
Related recipes
Gnocchi with Creamy Pumpkin Sauce
Vegetarian Lasagne
Pumpkin, Broccoli and Cashew Pasta
Beef Stroganoff and Pasta
Spinach and Cheese Tart
Spinach Ricotta and Basil Omelette
Pasta Chicken Bake
Chicken Broccoli and Almond Pasta
Creamy Pasta Primavera
Chicken Mushroom and Asparagus Pie
Potato Spinach and Mushroom Frittata
Mini Meatballs with Pasta
Pumpkin and Feta Frittata
Pumpkin, Ricotta and Spinach Puree
Scrambled Eggs with Spinach
Italian Meatloaf with Salsa
Creamy Polenta with Savoury Mince
Cottage Pie
Chicken and Vegetable Risotto