Cheesy leek & spinach pasta

• butter↗good knob of

  good knob of

• olive oil↗1 tbsp tbsp
• large leeks↗2

  total weight about 450g/1lb, thinly sliced

• packets penne↗500g g

  rigate or your favourite pasta shape

• tub crème fraîche200ml ml
• wholegrain mustard↗1 tbsp tbsp
• packet Danish blue cheese↗125g g

  roughly diced

• sundried tomatoes↗8

  in oil, drained and thinly sliced

• bag baby spinach↗225g g

  leaves

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.