Cheesy leek & spinach pasta

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Good Food

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1. 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.
2. While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
3. 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.

808 kcalories, protein 27g, carbohydrate 103g, fat 35 g, saturated fat 18g, fibre 9g, salt 2.03 g

'This was quick, easy and the cooking aroma was wonderful. The intensity of the flavours was a real surprise, though I might use less mustard next time.'

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• Donski

  07 November 2007

  Donski rated and commented on this recipe

  

  Fast food and very tasty, what more could you ask for!

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• Anne

  30 December 2007

  Anne commented on this recipe

  Left overs (if any) microwave very well. I added some just cooked chicken breast, cut into small pieces, which blended well with the dish.

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• Ben

  10 June 2008

  Ben rated and commented on this recipe

  

  I used cheddar instead but really quick and tasty!

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• flembot

  27 July 2008

  flembot commented on this recipe

  This is one of my favourites. Lovely served with garlic bread

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• jamesiw

  01 August 2008

  jamesiw rated this recipe

  

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• gill's

  05 September 2008

  gill's commented on this recipe

  Really did not like this atall. The combination of flavours didn't work for me. First recipe that I haven't liked!

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• Kirsty

  22 September 2008

  Kirsty rated and commented on this recipe

  

  Great mid-week meal. Have made again and again!

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• bobsonthegreat

  28 September 2008

  bobsonthegreat rated and commented on this recipe

  

  Not bad. Used chard instead of spinach so just had to cook it in the pasta water for a bit before putting it in. Danish Blue and Creme Fraiche make it a bit too tangy for my tastes. Next time I'd use Saint Agur or cheddar.

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• val

  23 October 2008

  val commented on this recipe

  recipe does not say when to add sundried toms !!!!!!!!!!!!

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• Janice

  29 November 2008

  Janice rated and commented on this recipe

  

  Scrummy! I used half fat halloumi and creme freche and 1 cal spray and still delicious.

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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

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

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

808 kcalories, protein 27g, carbohydrate 103g, fat 35 g, saturated fat 18g, fibre 9g, salt 2.03 g

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