Creamy spinach and sun-dried tomato pasta (egg-free) (gluten free)

Ingredients

• 500 g Egg-free pasta, gluten free
• 300 g Spinach, raw
• 1 pcs Red bell pepper, chopped
• 100 g Parmesan, grated
• 60 g Sun-dried tomatoes, chopped
• 2 clove Garlic, minced
• 200 ml Heavy cream
• 1 sprig Basil, fresh, chopped
• 1 tbsp Olive oil
• 1/4 tsp Salt, fresh ground

Method

1. Cook the pasta in pot of salted boiling water until al dente. Reserve 180ml pasta water.
2. Over medium-high heat, sauté the bell pepper in olive oil until tender, for 5 minutes.
3. Add garlic then cook until fragrant.
4. Add sun-dried tomatoes and sauté for 2 minutes.
5. Pour in pasta water and simmer for 1 minute.
6. Reduce heat to medium-low and pour in heavy cream.
7. Add in half of freshly grated parmesan cheese, stirring to mix.
8. Toss in basil, seasonings, and baby spinach then simmer gently until the spinach has cooked down.
9. Season with salt and pepper to taste. Toss in the pasta with the sauce and combine. Top with remaining parmesan cheese and serve.