Cheesy Leek and Spinach Pasta

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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