CHEESY LEEK AND SPINACH PASTA
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
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.
Nutrition Facts : Calories 831, Fat 38.7, SaturatedFat 21.4, Cholesterol 104.1, Sodium 566.4, Carbohydrate 96.9, Fiber 6, Sugar 4.2, Protein 25.1
CHEESY LEEK & PASTA BAKE
Make and share this Cheesy Leek & Pasta Bake recipe from Food.com.
Provided by Moor Driver
Categories Pasta Shells
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200°C.
- Cook pasta according to package directions. Steam leeks until just tender over the boiling pasta.
- Put shells in a buttered casserole dish. Top with the leeks and season lightly with salt & pepper. Sprinkle the chopped parsley and thyme over the top.
- Put milk in a saucepan and bring to a boil over medium-high heat. Add cheeses and stir to melt. If sauce seems a bit thin, you can thicken it by adding the 2tsp cornstarch to 2 Tbsp water and adding this mixture to the milk & cheese mixture and cook until thickened.
- Pour the sauce over the leeks and top with the breadcrumbs. Bake for 30 minutes or until bubbly and golden.
Nutrition Facts : Calories 494.2, Fat 13.9, SaturatedFat 8, Cholesterol 37.5, Sodium 501, Carbohydrate 72, Fiber 5, Sugar 7.8, Protein 20.8
FRESH LEEK AND SPINACH PASTA
This is a do-it-yourself pasta sauce, which I consider really versatile. I use whatever is on hand, but my preference is to at minimum have leeks and spinach, hence the title! Add more of whatever you like, omit what you don't. Throw in something new! I'd love to hear what you think and what kinds of tweaks you make to it. I'm posting the way I most recently had it, but the wild leek pesto is a rare treat, it's available to me only in the spring at the farmers' market. I usually don't add any pesto in, but now that I've tried it, I might experiment with others to see what works (arugula might be nice!) Sometimes I add tuna, or slices of the sun-dried tomato tofurky sausages for some protein.
Provided by Cyllene
Categories Spinach
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Slice up the light green sections of the leeks. Use as much as possible, it will cook down quite a bit! Put into a colander and rinse the sand/dirt off.
- Slice the red pepper into long thin slices.
- I get these nice little stuffed peppers from the deli/olive bar. Squeeze the cream cheese out and set aside. Cut the hot pepper into small bits (~ 1/2 cm x 1/2 cm).
- Get enough water into one pot for the pasta and start bringing to a boil. (Add salt to water and pasta once it's boiling).
- In the meantime, heat a nonstick fry pan (that will be large enough for the full 2 servings of pasta) over med-high heat.
- Add olive oil to the pan and heat.
- Add the leeks and red pepper. Saute for about 3 minutes.
- Add the hot pepper. Saute another 5 minutes. The leeks should just start to brown (but don't burn them!).
- While sauteeing, add the spinach to the colander and rinse.
- Toss the sun-dried tomatoes and the olives in with the leeks. (If adding meatless sausage or tuna, this would be a good time to add it, too).
- Reduce the heat to med-low and saute for another couple of minutes.
- Add the reserved cream cheese and mix all together. Add the tomatoes.
- Once the pasta is cooked, pour gently over the spinach and drain.
- Crumble the feta cheese into the vegetables.
- Add half pasta to pan. Add pesto and stir.
- Add rest of pasta/spinach to pan. (If I'm not using pesto, I usually drizzle another tbsp of olive oil in at this point).
- Adjust to low heat. Cover and heat for 2 minutes.
- Stir everything together and serve.
Nutrition Facts : Calories 536.1, Fat 18, SaturatedFat 2.5, Sodium 304.2, Carbohydrate 85.8, Fiber 5.2, Sugar 4.9, Protein 17.3
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