- 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
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
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 tomatoes 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…
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, 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.
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.