Cheesy leek & spinach pasta

Cheesy leek & spinach pasta

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(27 ratings)

Ready in 25-35 minutes


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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  • good knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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



    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…


  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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9th Jun, 2010
I used feta cheese and it was nice. Had the leftovers for lunch the next day and it heated through OK...
21st Aug, 2009
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 !!!
29th Nov, 2008
Scrummy! I used half fat halloumi and creme freche and 1 cal spray and still delicious.
23rd Oct, 2008
recipe does not say when to add sundried toms !!!!!!!!!!!!
28th Sep, 2008
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.
22nd Sep, 2008
Great mid-week meal. Have made again and again!
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!
27th Jul, 2008
This is one of my favourites. Lovely served with garlic bread
10th Jun, 2008
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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