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Spinach & blue cheese penne

Two spinach & blue cheese penne

Spinach & blue cheese penne

Name: Spinach & blue cheese penne
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 20g walnut pieces; 1 tsp rapeseed oil; 2 slim leeks well washed and thinly sliced (170g); 175g wholemeal penne; 2 garlic cloves finely grated; 160g baby spinach; 40g blue cheese (ensure it’s vegetarian if needed), cut into small dice

Sara Buenfeld

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Serves 2

Prep: 5 mins

Cook: 25 mins

A star rating of 2.5 out of 5.7 ratingsRate

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Use up blue cheese you’ve bought over Christmas to make this healthy and satisfying pasta with walnuts, spinach and leeks. A little blue cheese goes a long way

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

20g walnut pieces
1 tsp rapeseed oil
2 slim leeks

well washed and thinly sliced (170g)
175g wholemeal penne
2 garlic cloves

finely grated
160g baby spinach
40g blue cheese

(ensure it’s vegetarian if needed), cut into small dice

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Nutrition: Per serving

kcal508
fat18g
saturates6g
carbs62g
sugars3g
fibre12g

high
protein19g
salt0.6g

Method

step 1

Tip the nuts into a large non-stick pan, and cook over a low heat to toast for a few minutes, then remove to a plate. Return the pan to the heat and add the oil. Stir in the leeks and cook for 10 mins, stirring frequently, until softened. Meanwhile, boil the penne for 12 mins or until al dente.
step 2

Stir the garlic into the leeks then add the spinach and cook until wilted. Drain the pasta, but keep back a mugful of the water. Tip roughly half the water into the vegetables along with the pasta and half the cheese, then stir well over the heat to emulsify everything. Toss through the last of the cheese with the toasted walnuts and serve.

Recipe from Good Food magazine, Christmas 2024

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A star rating of 2.5 out of 5.7 ratings

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