Cheesy leek & spinach pasta

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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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• holliver

  27 March 2009

  holliver rated this recipe

  

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• Ali

  21 August 2009

  Ali rated and commented on this recipe

  

  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 !!!

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• FeeFee

  28 February 2010

  FeeFee rated this recipe

  

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• mrschambs

  09 June 2010

  mrschambs commented on this recipe

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

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• Jo Ryan

  05 July 2010

  Jo Ryan commented on this recipe

  didn't like this at all, too cloying!

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• louisejbx

  01 March 2011

  louisejbx commented on this recipe

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

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• Paula

  16 April 2011

  Paula rated and commented on this recipe

  

  Didn't like it at all.

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• Tracy

  16 April 2011

  Tracy rated and commented on this recipe

  

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

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• lilmiss_annie

  06 May 2011

  lilmiss_annie rated this recipe

  

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• Jonesy

  26 May 2011

  Jonesy commented on this recipe

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

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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

Preparation and cooking times

Ready in 25-35 minutes

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

PER SERVING

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

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