Cheesy leek & spinach pasta
Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25-35 minutes
Vegetarian
- 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 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.
PER SERVING
808 kcalories, protein 27g, carbohydrate 103g, fat 35 g, saturated fat 18g, fibre 9g, salt 2.03 g
Recipe from Good Food magazine, November 2003.
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http://www.bbcgoodfood.com/recipes/1064/
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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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