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Cheesy Leek and Spinach Pasta

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“ recipe that jumped out at me while I was at the Dr's office. Photocopied it and then forgot about it. It comes from a November 2003 (The Dr's wife & I share recipes and she had left the magazine there by mistake.)”

Ingredients Nutrition


  1. Melt the butter with the oil in a large pan, put in the leeks and splash in a little hot water.
  2. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
  3. While the leeks are cooking, boil the penne in salted water according to the packet instructions.
  4. Meanwhile, add the creme fraiche and mustard into the leeks, add three-quarters of the cheese and season well.
  5. Stir until the cheese melts.
  6. Season the leeks mixture with salt and pepper, to taste.
  7. Take off the heat.
  8. Drain the pasta, reserving the cooking water.
  9. Pour the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta.
  10. Add crushed red pepper flakes, if using.
  11. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed.
  12. Toss in the remaining cheese and serve.

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