A speedy pasta dish full of fresh flavours and texture.
(5 votes)
Cook: 20 Mins
Serves: 4
Price: £1.07 per serving
Nutritional Information
Each 331g serving contains
Energy
2562kj
612kcal
2562kj
612kcal
31%
Fat
28.2g
28.2g
High
40%
40%
Saturates
8.4g
8.4g
High
42%
42%
Sugars
15.4g
15.4g
Low
17%
17%
Salt
0.5g
0.5g
Low
9%
9%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
774kj/185kcal
Typical energy values per 100g:
774kj/185kcal
Ingredients
300g spaghetti
2 tbsp olive oil
50g walnuts, roughly chopped
4 leeks, trimmed and sliced
15g butter
180g bag baby spinach
50g sultanas
50g mature Cheddar cheese, grated
50g mozzarella, grated
Method
1
Add the spaghetti to a large pan of boiling water. Bring back to the boil and simmer fast for 10-12 minutes or until just tender.
2
Heat the oil in a large pan and cook the walnuts for 1 minute until crisp. Remove the nuts with a slotted spoon and set aside.
3
Add the leeks and butter to the pan and cook over a medium heat, stirring often, for about 8 minutes or until the leeks are soft.
4
Add the spinach and sultanas and stir until the spinach wilts. Season.
5
Drain the pasta and return to the pan. Add the spinach mixture and walnuts, then toss together.
6
Divide the pasta between 4 bowls. Serve sprinkled with the cheese and seasoned with black pepper.