Best Fresh Leek And Spinach Pasta Recipes

Shrimp, Leek and Spinach Pasta image

Provided by Kasha

Categories Weeknight

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces gemelli pasta, fusilli or 12 ounces some other short pasta
1 1/2 tablespoons unsalted butter
2 leeks, cut into half-moons (white and light green parts only)
salt and black pepper
1 lb peeled and deveined medium shrimp
1 finely grated lemon, zest of
3/4 cup cream
10 ounces Baby Spinach (about 12 cups)

Steps:

Cook the pasta according to the package directions; drain and return it to the pot.
Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until the leeks have softened, 3 to 5 minutes. Add the shrimp and lemon zest and cook, tossing frequently, until the shrimp is opaque throughout, 4 to 5 minutes more.
Add the cream and ½ teaspoon salt to the pasta in the pot and cook over medium heat, stirring, until slightly thickened, 1 to 2 minutes. Add the shrimp mixture and the spinach and toss to combine.

Creamy Leek & Spinach Pasta image

Provided by Jacqueline Randall

Categories Pasta

Time 35m

Number Of Ingredients 7

6 oz whole wheat pasta
1 Tbsp olive oil
1 leek, thinly sliced
2 clove garlic, minced
3 Tbsp garlic herb marscapone cheese
6 c baby spinach
parmesan cheese,pepper,red pepper

Steps:

1. In a large pot boil water for pasta.
2. Heat olive oil in large pan and add leeks and garlic when hot.
3. Season leeks with salt and pepper and sauté until the mixture is soft.
4. When water comes to a rolling boil add past and cook until tender then drain.
5. Add cooked pasta to pan and toss with mascarpone and spinach.
6. Finish with freshly grated parmesan and red and black pepper.

Cheesy Leek and Spinach Pasta image

Provided by Manami

Categories Penne

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

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.