Spinach and roast capsicum pasta

Ingredients

• 2 red capsicums, roasted, skin peeled and sliced thinly
• 1 tbs olive oil
• 1 leek, finely sliced
• 2 cloves garlic, crushed
• 500g english spinach leaves
• 1 cup water
• 10g vegetable stock cube
• 250ml light evaporated milk
• ¼ cup basil leaves
• ¼ tsp salt (optional)
• 500g pasta of choice