Best Cheesy Leek Spinach Pasta Recipes

CHEESY LEEK & SPINACH PASTA

Cheesy leek & spinach pasta image

Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables

Provided by Good Food team

Time 35m

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium

CHEESY LEEK AND SPINACH PASTA

Cheesy Leek and Spinach Pasta image

BBCgoodfood.com recipe that jumped out at me while I was at the Dr's office. Photocopied it and then forgot about it. It comes from a November 2003 (The Dr's wife & I share recipes and she had left the magazine there by mistake.)

Provided by Manami

Categories Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons butter
1 tablespoon olive oil
2 large leeks, total weight about 1lb, thinly sliced
16 ounces penne rigate or 16 ounces your favourite pasta
6 3/4 ounces creme fraiche or 6 3/4 ounces sour cream
1 tablespoon coarse grain mustard
4 3/8 ounces danish blue cheese, roughly diced
8 sun-dried tomatoes packed in oil, drained and thinly sliced
7 7/8 ounces baby spinach leaves
salt, to taste
fresh coarse ground black pepper, to taste
crushed red pepper flakes, to taste (optional)
chopped pistachio nut (to garnish)

Steps:

Melt the butter with the oil in a large pan, put 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, add the creme fraiche and mustard into the leeks, add three-quarters of the cheese and season well.
Stir until the cheese melts.
Season the leeks mixture with salt and pepper, to taste.
Take off the heat.
Drain the pasta, reserving the cooking water.
Pour the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta.
Add crushed red pepper flakes, if using.
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.