Cheesy leek & spinach pasta

Cheesy leek & spinach pasta

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(22 ratings)

Ready in 25-35 minutes

Easy

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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Ingredients

  • good knob of butter
    Butter

    Butter

    butt-err

    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 leeks, total weight about 450g/1lb, thinly sliced
    Leeks

    Leek

    lee-k

    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
    Mustard

    Mustard

    muss-tard

    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 tomatoes in oil, drained and thinly sliced
  • 225g bag baby spinach leaves
    Spinach

    Spinach

    spin-atch

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

Method

  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, questions and tips

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chamberlainr
9th Jun, 2010
I used feta cheese and it was nice. Had the leftovers for lunch the next day and it heated through OK...
alicia-foodoholic
21st Aug, 2009
4.05
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
29th Nov, 2008
5.05
Scrummy! I used half fat halloumi and creme freche and 1 cal spray and still delicious.
charlies
23rd Oct, 2008
recipe does not say when to add sundried toms !!!!!!!!!!!!
bobsonthegreat
28th Sep, 2008
3.05
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
22nd Sep, 2008
5.05
Great mid-week meal. Have made again and again!
gillmcc
5th Sep, 2008
Really did not like this atall. The combination of flavours didn't work for me. First recipe that I haven't liked!
emmahis
27th Jul, 2008
This is one of my favourites. Lovely served with garlic bread
forestnuter
10th Jun, 2008
4.05
I used cheddar instead but really quick and tasty!
Annie M
30th Dec, 2007
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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