Cheesy leek & spinach pasta

Cheesy leek & spinach pasta

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(19 ratings)

Ready in 25-35 minutes


Serves 4
Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal808
  • fat35g
  • saturates18g
  • carbs103g
  • sugars0g
  • fibre9g
  • protein27g
  • salt2.03g
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  • good knob of butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 large leek, total weight about 450g/1lb, thinly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 500g packets penne rigate or your favourite pasta shape
  • 200ml tub crème fraîche
  • 1 tbsp wholegrain mustard



    A condiment made by mixing the ground seeds of the mustard plant with a combination of…

  • 125g packet Danish blue cheese, roughly diced
  • 8 sundried tomato in oil, drained and thinly sliced
  • 225g bag baby spinach leaves



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  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, 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.

  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.

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Comments (20)

guangdong's picture

Should have trusted my instincts when looking at the ingredients. It was a strange combination to say the least!

mrsmaccers's picture

Any particular reason you recommend Danish blue cheese? England makes perfectly good Stilton.

jenniemailey's picture

Nom Nom!! I had to substitute cheddar for the blue cheese as I am pregnant but did everything else as per the menu and this was delicious. Also quick and easy to throw together. Definitely to become a midweek favourite!

njwilson121's picture

One of my favourite pasta recipes, but I do prefer using either Gorgonzola or Roquefort, because Danish Blue is a bit too harsh for my taste. In addition, sometimes I used roasted cherry tomatoes to save costs. Scrummy with the cheese amendment!

jonesy127's picture

As has already been said: ingredients includes sundried toms, but the method doesn't mention them...

tracypickle's picture

Really nice but a little to rich so used feta instead second time round and was delicious

cherryxx's picture

Didn't like it at all.

louisejbx's picture

This went down very well, and soooooo simple, didn't have any spinach but that wasn't a problem, thank you for the recipe

jo_ryan's picture

didn't like this at all, too cloying!

chamberlainr's picture

I used feta cheese and it was nice. Had the leftovers for lunch the next day and it heated through OK...

alicia-foodoholic's picture

Hi there,
This was really yummy, instead of using creme fraiche, I made my own cheese sauce, the reason being is because it is not sold in my local supermarket.
The ingredients for this was 40g butter, 40g flour, 1 pint milk, 2 tsp of cornflour and unlimted cheese, what ever suites your taste. This was enough for 2 large portions.
Give it a bash !!!

janiceconnell22's picture

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

charlies's picture

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

bobsonthegreat's picture

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.

kirstyandtyson's picture

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

gillmcc's picture

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

emmahis's picture

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

forestnuter's picture

I used cheddar instead but really quick and tasty!

Annie M's picture

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

dcarnell's picture

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

Questions (2)

00Mark's picture

So when and where do we add the sun-dried tomatoes?

goodfoodteam's picture

Hi there, thanks for getting in touch. The sundried tomatoes should be added to the leeks when you add the mustard. This was missing from the original method but has now been added, so thanks for flagging this and apologies for the inconvenience. Best wishes, BBC Good Food web team

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