Best 4 Fresh Leek And Spinach Pasta Recipes

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.

CREAMY LEEK & SPINACH PASTA

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.

SHRIMP, LEEK AND SPINACH RISOTTO

Steps:

• Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
• While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

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.