Creamy Leek Spinach Pasta Recipes

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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

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

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

CREAMY LEEK & SPINACH PASTA



Creamy Leek & Spinach Pasta image

We all love it! I found this recipe on WebMD Nutritional Information Per Serving Calories: 334 Carbohydrates: 49.3g Cholesterol: 01mg Fat: 11.1g Saturated Fat: 1.0g Fiber: 6.9g Sodium: 89mg Protein: 10.4g

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.

FRESH LEEK AND SPINACH PASTA



Fresh Leek and Spinach Pasta image

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

2 tablespoons olive oil
1 leek
1/2 red pepper
1 small med-hot bell pepper, stuffed with
cream cheese
2 sun-dried tomatoes, in oil, sliced
10 kalamata olives, halved
10 grape tomatoes, halved
1/3 bunch spinach, stems removed
1 piece feta cheese (~1x1x2-inch)
180 g whole wheat pasta, short broad noodles
2 tablespoons wild leek pesto sauce

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

CREAMY MUSHROOM & SPINACH PASTA



Creamy mushroom & spinach pasta image

Toss together tagliatelle, mushrooms and spinach in a parmesan and crème fraîche sauce to make a quick and low calorie dinner that takes just 25 minutes

Provided by Liberty Mendez

Categories     Dinner

Time 25m

Number Of Ingredients 9

2 tbsp olive oil
1 small onion, finely chopped
150g baby mushrooms, halved
150g tagliatelle
2 garlic cloves, crushed
200g low-fat crème fraîche
15g parmesan or vegetarian alternative, grated
120g baby spinach
½ tsp chilli flakes (optional)

Steps:

  • Heat the oil in a medium saucepan over a medium heat and fry the onion and mushrooms for 10 mins, or until softened and browned slightly. Meanwhile, cook the pasta following pack instructions.
  • Add the garlic to the pan with the mushrooms and cook for 2 mins more. Tip in the crème fraîche and parmesan, stir to combine, then add the baby spinach. Set aside.
  • Remove the pasta from the heat and drain, reserving 25ml of the water. Toss the pasta in the creamy mushroom sauce, put back on the heat and cook over a low heat until the spinach wilts, about 5 mins. Pour in enough of the reserved water to loosen slightly. Season with black pepper and finish with a sprinkle of chilli flakes, if you like.

Nutrition Facts : Calories 491 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 27 grams protein, Sodium 1 milligram of sodium

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