Cheesy leek & spinach pasta

Name: Cheesy leek & spinach pasta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 1 knob good of butter; 1 Tbsp olive oil; 2 larges leeks, total weight about 450g 1lb, thinly sliced; 500 grams packets penne rigate or your favourite pasta shape; 200 milliliters crème fraîche; 1 Tbsp wholegrain mustard; 125 grams packet Danish blue cheese, roughly diced; 8 sundried tomatoes in oil, drained and thinly sliced; 225 grams baby spinach leaves

You can never have too many main course recipes, so give Cheesy leek & spinach pastan a try. One serving contains 808 calories, 28g of protein, and 30g of fat. This recipe serves 4. If you have knob of butter, olive oil, wholegrain mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

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.

Ingredients you will need

Butter

Leek

Water

Cooking Oil

Equipment you will use

Frying Pan

While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crme frache, 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.

Ingredients you will need

Sun Dried Tomatoes

Mustard

Cheese

Leek

Penne

Water

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.

Ingredients you will need

Spinach