Cheesy Leek & Spinach Pasta
This delightful pasta dish combines tender leeks, tangy Danish blue cheese, and earthy spinach in a creamy sauce with a hint of wholegrain mustard. Each forkful offers a satisfying blend of flavors and textures, making it a comforting and flavorful meal to be enjoyed with family and friends.
— Constant Cookbook
Ingredients
- good knob of butter
- 1 tbsp olive oil
- 2 large leeks , total weight about 450g/1lb, thinly sliced
- 500g packets penne rigate or your favourite pasta shape
- 200ml tub crème fraîche
- 1 tbsp wholegrain mustard
- 125g packet Danish blue cheese , roughly diced
- 8 sundried tomatoes in oil, drained and thinly sliced
- 225g bag baby spinach leaves
Instructions
- Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
- While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
- Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.
Yield
Serves 4
Nutrition
- Calories: 808 calories
- Fat Content: 35 grams fat
- Saturated Fat Content: 18 grams saturated fat
- Carbohydrate Content: 103 grams carbohydrates
- Fiber Content: 9 grams fiber
- Protein Content: 27 grams protein
- Sodium Content: 2.03 milligram of sodium
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