Cheesy leek spinach pasta
Ingredients
- 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
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