Cheesy Leek Spinach Pasta Recipes

CHEESY LEEKS à LA OLIVER

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Trim, wash and slice the leeks, about 2cm thick, at an angle. Peel and slice the garlic, then pick the thyme leaves.
• Put a large casserole-type pan (ideally one you'd be happy to serve in) on a medium heat and add a drizzle of oil, the butter, thyme leaves and garlic.
• Cook until it begins to bubble and fry, then stir in the leeks. Continue cooking and checking on it every few minutes to stir and make sure it doesn't catch.
• At this point, you have two choices: one is good, one is great. You can either stir the rest of the ingredients into the leeks, grating in the Cheddar and Parmesan, and tearing in the brie, then put it into the oven to cook for 45 minutes uncovered, or, if you want the sweetest leeks in the world (and I think you do), do the following...
• Turn the heat under the pan down a little and cook the leeks for about 35 minutes, or until soft and intensely gorgeous, stirring every now and then.
• Season, then spoon it all into a dish, or leave in the pan.
• Stir in the cream and splash of water, grate over the Cheddar and Parmesan, then pull the brie into parts and bomb those on top.
• Pop in the oven for 15 minutes, or until golden and bubbling.

CHEESY LEEK & SPINACH PASTA

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.

ONE POT CREAMY CHEESY LEEK PASTA

Steps:

• Spray a deep frying pan over a medium-high heat with spray oil.
• Add the onion, garlic, leek and a little bit of stock, salt and black pepper and fry until translucent.
• Add the cream cheese and stir until melted.
• Add the pasta and stock, bring to a boil, cover, reduce heat and simmer for 10 mins.
• Remove lid, stir in cheddar and parmesan until melted and pasta is creamy and velvety (a couple of mins).
• Serve and enjoy!!

CREAMY LEEK PASTA

Steps:

• Put the pasta in a pan of boiling water and cook for 12 minutes.
• Put some oil it a pan and add the leeks. Gently cook on a very low heat for 5-7 minutes, until softened.
• Add the garlic, mustard, creme friache and cheese to the pan and stir well.
• Cook on a very low heat for a further minute.
• Drain the pasta and stir in to the sauce.

CHEESY LEEK AND SPINACH PASTA

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.

CHEESY LEEKS

Steps:

• Preheat the oven to 220C/200C Fan/Gas 7. Lightly butter a shallow baking dish. (It will need to hold around 1 litre/1¾ pint.)
• A third-fill a medium saucepan with water and bring to the boil. Remove any tough or damaged leaves from the outside of the leeks if not already done. Trim the leeks, leaving all of the white part and some of the green.
• Cut the leeks into roughly 3cm/1¼in pieces and add to the water. Return to the boil and cook for 5 minutes, depending on the thickness, or until the leeks are tender. They are ready when the tip of a knife slides in easily. Drain in a colander over a large mixing bowl to reserve the cooking water.
• To make the sauce, return the empty pan to the heat, add the butter and melt gently. Stir in the flour and cook for 10-15 seconds stirring. Gradually add the milk and then a ladleful (around 100ml/3½fl oz) of the reserved cooking liquid, stirring or whisking well between each addition to make a smooth, creamy sauce.
• Add the mustard, half the cheese and season generously with salt and pepper. Simmer gently for 1-2 minutes, stirring constantly.
• Scatter the leeks into the baking dish and pour the sauce on top. Mix the remaining cheese with the breadcrumbs, if using, and sprinkle on top. Bake for 12-15 minutes or until bubbling and golden brown.