Farfalle with creamy spiced roasted capsicum sauce

SERVES 4 PREP + COOK TIME 40 MINUTES

2 teaspoons coriander seeds ½ teaspoon yellow mustard seeds 1 tablespoon olive oil 1 medium onion (150g), chopped finely 1 clove garlic, chopped finely 340g bottled roasted capsicums, drained, sliced thinly 1 tablespoon tomato paste 400g canned crushed tomatoes 1 cup (250ml) water 500g farfalle (bow tie) pasta ½ cup (125ml) cream 150g baby spinach leaves

1 Dry-fry seeds in a large saucepan over medium heat for 3 minutes or until fragrant. Transfer to a small heatproof bowl.

2 Heat oil in the same cleaned pan over medium heat; cook onion and garlic, stirring, 2 minutes or until onion softens.

3 Add capsicum to pan; cook, stirring, 1 minute. Add paste, tomatoes and the water; bring to the boil. Reduce heat; simmer, uncovered, 25 minutes or until sauce is thickened; cool 10 minutes, season.

4 Meanwhile, cook pasta in a large saucepan of boiling water until just tender; drain. Return to the pan.

5 Stir cream and seeds into sauce mixture. Blend sauce until smooth. Return to pan; reheat until hot. Add sauce to pasta with spinach; toss to combine, season to taste. Serve topped with shaved parmesan, if you like.