Creamy Veg Pasta

A stock cube or stock pot ( vegetable) 

Fresh Pasta ( enough for two)



sweet red pepper



250ml carton of cream 

Handful of fresh basil

Garlic (1 clove) 

1/2 teaspoon of chilli flakes ( optional)

250mls of wine

Two tablespoons or Parmesan or Peccorino cheese 

Method :

Sweat the garlic onions Chilli basil until tender , add all of the veg except the spinach and fry on a low heat until tender.

Add half the stock and wine and spinach and cook for 15 minutes , add cream and cheese and stir on a low heat for Three to four minutes. 
Cook pasta ( I like fresh)  in the other half of the stock cube. Add pasta to the sauce and veg and stir through.

Season with black pepper if you like it.