
Traditional Leg of La
Roast Leg of Lamb is up there with one of everyone’s favourite Sunday Roasts. This simp…
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easy
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4
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Bites
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1
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240g Pasta of your choice
1 Tin of butter beans, drained
1 Onion, diced
4-5 Garlic cloves
1 Jar of roasted red peppers
2 tbsp Tomato puree
1 Vegetable stock cube
Pinch Chilli flakes
2 handfuls Fresh spinach
30g Grated parmesan
60ml Low fat cream
Cook the pasta according to packet instructions. Reserve 2 labels of the pasta water, drain the pasta and set aside.
Add some spray oil to a casserole dish and sweat the onions and garlic under a low heat until soft, about 10 minutes. Add the sliced red peppers, tomato puree, chilli flakes, stock cube and 2 ladles of the pasta water. Cook for about 10 minutes, add the spinach and stir until wilted. Finish with the beans, drained pasta, cream and parmesan and gently bring to a simmer.
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