Leek, gorgonzola and walnut spaghetti recipe
Ready in just 30 minutes, this sophisticated spaghetti recipe with seasonal leeks and kale, tangy gorgonzola cheese and crunchy walnuts is perfect for those busy weeknights when you need a comforting bowl of creamy, cheesy pasta. Vegetarian? No problem – swap gorgonzola for crumbly blue cheese.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 444 calories / serving
Ingredients
- 1 tbsp olive oil
- 500g pack leeks, trimmed, halved lengthways and finely sliced
- 3 large garlic cloves, finely chopped
- 20g walnuts, roughly chopped
- 300g wholewheat spaghetti
- 50g kale, stems removed, chopped
- ½ vegetable stock cube
- 2 tbsp 50% less fat crème fraîche
- 120g Tesco Finest Gorgonzola Picante, rind removed, chopped
Each serving contains
- Energy
- 1870kJ 444.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 1.2g
- Sugars
- 6g
of the Reference intake
Carbohydrate 54.5gProtein 19.0gFibre 8.5g
Method
- Heat the oil in a large, lidded frying pan over a low heat. Add the leeks, season and stir to coat in the oil. Cover and cook for 10 mins or until the leeks start to soften. Add the garlic and cook for 4 mins until the leeks are completely soft.
- Meanwhile, toast the walnuts in a frying pan over a medium heat for 5-6 mins, stirring occasionally.
- Cook the spaghetti to pack instructions, adding the kale for the final 2 mins. Drain, reserving 100ml of the cooking water.
- Stir the stock cube into the cooking water, then add to the leeks and stir in the crème fraîche. Cook over a low heat for 1 min. Add the spaghetti, kale and Gorgonzola. Toss to coat the pasta in the sauce and melt the cheese. Scatter with the walnuts to serve.
- Tip: Make it vegetarian by swapping the gorgonzola for blue Stilton.
- See more Pasta recipes
