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
30 minsTime total
- 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.