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Cheesy leek & spinach pasta

Cheesy leek & spinach pasta

A star rating of 4 out of 5.29 ratingsRate
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  • Preparation and cooking time
    • Total time
    • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal808
fat35g
saturates18g
carbs103g
sugars0g
fibre9g
protein27g
salt2.03g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Recipe from Good Food magazine, November 2003

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A star rating of 4 out of 5.29 ratings
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